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Recipe courtesy of Rachael Ray

Jicama, Carrot Orange-Chipotle Slaw

  • Level: Easy
  • Yield: 6 servings
  • Nutritional Analysis
    Per Serving
    Serving Size
    1 of 6 servings
    Calories
    199
    Total Fat
    12
    Saturated Fat
    1
    Carbohydrates
    22
    Dietary Fiber
    6
    Sugar
    13
    Protein
    1
    Cholesterol
    0
    Sodium
    72
  • Total: 8 min
  • Prep: 8 min
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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

  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.
Show: 30 Minute Meals
Episode: Within Your Budget

Categories:

Easy Side Dish Recipes Side Dish Easy Lunch Recipes Lunch Carrot Salad Carrot Recipes Salad Recipes Fruit Orange Recipes Gluten Free

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15 Reviews
Add Your Review

bjec4

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.

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