From Amanda Westoby
5 cups shredded green and red cabbage
3 cups shredded carrots (preferably of two or more colors)
3 or 4 scallions, chopped
1 cup chopped fresh cilantro
1 stalk celery, thinly sliced
14 ounces corn kernels (canned, or cooked and cooled if corn is frozen or fresh)
6 ounces black olives, drained and thinly sliced
3/4 cup ranch dressing
2 tablespoons lime juice
1/8 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon ground cumin
3/4 cup crumbled nacho-flavored tortilla chips
In a large bowl, combine the cabbage, carrots, scallions, cilantro, celery, corn and olives.
In a separate bowl, combine ranch dressing, lime juice, cayenne, chili powder and cumin.
Pour dressing over the vegetables and mix well. Add crumbled chips, toss again and serve immediately.
Makes 8 servings