Jicama, carrot, orange and chipotle coleslaw

Jicama, carrot, orange and chipotle coleslaw
  • 60g orange marmalade
  • 1 orange, zested, juiced
  • 2 tbsps adobo sauce from tinned chipotle chillies in adobo (put the chipotles in plastic bag and freeze for later use)
  • 80ml wine vinegar
  • 80ml rapeseed oil
  • 500g peeled jicama root
  • 200g grated carrots
  • 30g coriander leaves, freshly chopped
1) Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil.

2) Cut the jicama into pieces to fit in the feeder of a food processor. Place the grater attachment blade in the bowl and grate the jicama.

3) Toss the jicama and carrots with the dressing and coriander.

4) Serve.

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