Jicama, carrot, orange and chipotle coleslaw

Jicama, carrot, orange and chipotle coleslaw
  • 1/4 cup orange marmalade
  • 1 orange, zested, juiced
  • 2 tbsps adobo sauce from tinned chipotle in adobo (pop the chipotles in a plastic bag and freeze for later use)
  • 80ml white wine vinegar
  • 4 tbsps rapeseed oil
  • 450ml jicama root, peeled
  • 2 cups grated carrots
  • 1/4 cup freshly chopped coriander leaves
1) Whisk the marmalade with the 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 dressing and coriander.

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