Jicama-Carrot Chipotle Slaw

By KDHarmon

Ingredients

• 1/4 cup orange marmalade
• 1 orange, zested and juiced
• 2 tablespoons adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use)
• 1/3 cup white wine vinegar
• 1/3 cup canola oil
• 1 pound jicama root, peeled
• 2 cups shredded carrots
• 1/4 cup freshly chopped cilantro leaves

Details

Servings 6
Adapted from foodnetwork.com

Preparation

Step 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 cilantro.