Cabbage and Cheese Salad with Tortillas
Ensalada de Col y Queso con MigasBits of fried tortillas, called migas, and grated cheese appear in this unique cabbage salad that I created for a cooking class—and it was a huge success. Oaxaca cheese is now available in many supermarkets or Mexican markets. If you can't find it, substitute mozzarella.
Ingredients
Makes 4 servings
- Vegetable Oil for frying
- 3 corn tortillas cut into 1⁄2-inch squares
- ½ large head cabbage finely shredded
- 1 cup coarsely shredded Oaxaca cheese
- ¼ cup lightly packed chopped fresh cilantro
- 1 large ripe tomato chopped
- 2 green onions finely chopped
- 1 jarred pickled jalapeño chile en escabeche, seeded, veins removed, and finely chopped
- 2 tablespoons olive oil
- 1 tablespoon unseasoned rice vinegar
- ½ teaspoon salt or to taste
- ⅛ teaspoon freshly ground pepper or to taste
Instructions
- In a small skillet pour oil to a depth of about ½ inch and heat over medium heat until it shimmers.
- Fry the tortilla squares in batches until crisp and golden brown.
- Remove with a slotted spoon and drain on paper towels.
- Set aside.
- Put all of the remaining ingredients in a large bowl.
- Add the fried tortillas and toss everything together.
- Serve at once.
