Jicama, Carrot and Orange-Chipotle Slaw
This side dish goes well with turkey or chicken dishes.
- 1/4 cup orange marmalade
- 1 orange, zested and juiced
- 2 tablespoons adobo sauce from canned chipotles in adobo (you just need the sauce, so freeze the chipotles for later use)
- 1/3 cup white wine vinegar
- 1/3 cup canola oil
- 1 pound jicama, peeled
- 2 cups shredded carrots
- 1/4 cup cilantro leaves, freshly chopped
Whisk the marmalade with the orange zest and juice, chipotle sauce, vinegar and oil.
Cut the jicama into pieces to fit in the feeder of a food processor. Place the shredder attachment blade in the processor bowl and shred the jicama.
Toss the jicama and carrots with the dressing and cilantro and serve.