Jicama, Carrot Orange-Chipotle Slaw (Rachael Ray) |
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Prep Time: 8 Minutes Cook Time: 0 Minutes |
Ready In: 8 Minutes Servings: 6 |
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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.
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