RECIPE

Jicama, Carrot and Orange-Chipotle Slaw

This side dish goes well with turkey or chicken dishes.

Ingredients

  • 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

Preparation

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.

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