Jicama, carrot, orange-chipotle slaw

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Ingredients

  • 80g orange marmalade
  • 1 orange, zested and juiced
  • 2 tbsp adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use)
  • 80ml white wine vinegar
  • 80ml rapeseed oil
  • 450g jicama root, peeled
  • 100g shredded carrots
  • 4 tbsp freshly chopped coriander leaves

Use imperial measurements

Method

How to make Jicama, carrot, orange-chipotle slaw

1) Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place shredder attachment blade in bowl and shred the jicama. Toss jicama and carrots with dressing and coriander.

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