Jicama, carrot, orange and chipotle coleslaw

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Ingredients

  • 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

Use imperial measurements

Method

How to make Jicama, carrot, orange and chipotle coleslaw

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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