Food Network UK

Jicama, carrot, orange and chipotle coleslaw

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  • Jicama, carrot, orange and chipotle coleslaw
Made this? How was it?

Ingredients

  • 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 Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated carrots
  • 30g coriander leaves, freshly Technique: Chop To cut large ingredients or dishes into smaller chunks using a sharp knife. You can chop using a serrated blade fitted inside your food processor. I know this Teach me, please chopped

Use imperial measurements

Method

How to make Jicama, carrot, orange and chipotle coleslaw

1) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please 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 Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grate the jicama.

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

4) Serve.