Fresh Jicama Cilantro Slaw

For the salad:
1 medium Jicama, peeled and sliced
1 small red pepper, stem, seeds and membrane removed and julienned
1 small green pepper, stem seeds and membrane removed and julienned
1 small yellow bell pepper, stem, seeds and membrane removed and julienned
1 small head of red cabbage, julienned thinly
2 yellow corn tortillas, julienned thinly sliced and fried
2 red corn tortillas, julienned thinly sliced and fried
2 blue corn tortillas, julienned thinly sliced and fried

For the dressing:
1/4 cup canola oil
2 cloves garlic, minced
2 shallots, minced
1/2 bunch cilantro leaves
2 tbsp. champagne vinegar
2 limes, juiced
2 tbsp. honey
Sea salt and fresh cracked pepper, to taste

Combine all salad ingredients, except tortillas in a bowl and mix well.

Mix the dressing ingredients and add to salad with tortillas. Toss lightly being careful not to break the tortillas into small pieces. Serve right away

Serves 4