Jicama, Carrot Orange-Chipotle Slaw

  • Level: Easy
  • Total: 8 min
  • Prep: 8 min
  • Yield: 6 servings
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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


  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.
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