| This recipe is liked by 0 person(s). |
Tortilla Salad
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
| Vegetable oil for deep-frying | |
| 2 cups | finely julienned corn tortillas |
| 1/2 cup | finely julienned red bell pepper |
| 1/2 cup | finely julienned yellow bell pepper |
| 1/2 cup | finely julienned green bell pepper |
| 1 cup | bean sprouts |
| 1/2 cup | cilantro leaves, large stems removed |
| 1/2 cup | thinly sliced scallions, green parts only, cut on a diagonal |
| 1/4 cup | Sambal Aioli |
| Salt to taste | |
To prepare the tortilla salad, in a deep fryer or large saucepan, heat about 3 inches of vegetable oil to 350°. Deep-fry the tortilla strips for about 20 seconds, or until golden and crispy. Remove and drain on paper towels. In a bowl, combine the bell peppers, sprouts, cilantro, scallions, aioli, and tortilla strips. Season with salt. Refrigerate until needed.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.