Fresh Fruit and Tortilla Slaw with Chayote and Jicama

A novel twist on slaw from the Texas Monthly magazine. This salad is best served the same day.

• Ready In: 15 mins
• Serves: 6

Ingredients

• 1  small jicama, peeled and finely julienned
• 1  chayote, stemmed,peeled,and finely julienned (vegetable pear or mirliton)
• 1  small red bell pepper, stemmed,seeded,and finely julienned
• 1  unpeeled granny smith apple, cored and julienned
• 1  clementines or 1  satsuma oranges, sectioned and seeded,reserving all juice (a tangerine, tangelo, or canned mandarin orange sections may be substituted)
• 1⁄2 cup  orange juice (juice from canned mandarins may be used)
• 1⁄2 cup  chopped pecans
• 6  sprigs cilantro
• 1  teaspoon  vegetable oil (pumpkin seed, peanut, or sesame oil in any combination may be used)
•  salt
• 4  corn tortillas, cut in thin strips and fried in vegetable oil (red, blue or yellow may be used)

Directions

1. Toss together first nine ingredients.
2. Just before serving, add tortillas and toss again.
3. Serve immediately.