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 sprinkle with chili powder
and salt. Bake 6 to 8 minutes or until strips are crisp.
2. Combine cabbage, carrots, radishes, corn and cilantro in large bowl. Combine
oregano, brown sugar, olive oil, onion powder, apple cider vinegar, garlic salt,
black pepper, salt and peanuts in separate bowl.
3. Add vinegar mixture to cabbage mixture; toss gently to coat. Marinate in
refrigerator 2 hours. Serve topped with baked tortilla strips.

Makes 8 servings
Per Serving: 155 calories, 11.6g fat (1.6g saturated, 7.2g monounsaturated, 2.1g polyunsaturated),
0mg cholesterol, 155mg sodium, 11.7g carbohydrate (2g dietary fiber), 3.7g protein