Photo: Jicama, Carrot Orange-Chipotle Slaw Recipe
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
Directions
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.
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By bjec4
on September 28, 2012
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I enjoyed this dish. There is a little residual heat, so if you have someone who does not enjoy hot food you might want to reduce the amount of adobo sauce. I didn't see the orange zest listed in the directions, so I put it in with the juice. If you accidentally omit that ingredient it might not be as flavorful. The cilantro adds a nice flavor too. Fyi -- 2 cups of carrots turned out to be a little less than 1 lb.
By clairecooks1
Dana Point, Cal...
on September 25, 2012
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very bland...missing something. not worth the effort. I added salt, pepper, pepper flakes...nothing seemed to help. Pass on this one.
By DocLo
Colorado
on May 27, 2012
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I have no idea why the last review was so low??? This is an amazing recipe. We were invited for a BBQ serving grilled tacos and I needed to bring a salad. I made this and OMG it's so awesome tasting! Try this, you won't be disappointed.
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