
1 (6-inch) corn tortilla,
cut into thin strips
1⁄4 teaspoon chili powder
1⁄4 teaspoon salt
3 cups shredded green cabbage
1 cup shredded red cabbage
1⁄2 cup shredded carrots
1⁄2 cup sliced radishes
1⁄2 cup canned corn, drained
1⁄4 cup chopped fresh
cilantro
1⁄2 tablespoon dried oregano
1⁄2 tablespoon brown sugar
1⁄4 cup olive oil
1⁄2 tablespoon onion powder
1⁄2 cup apple cider vinegar
1⁄2 teaspoon garlic salt
1⁄4 teaspoon black pepper
1⁄4 teaspoon salt
1⁄2 cup unsalted roasted peanuts
1. Preheat oven to 350°F. Arrange tortilla strips in even layer on nonstick baking
sheet. Spray strips with nonstick cooking spray and...