Jicama, carrot, orange and chipotle coleslaw

Jicama, carrot, orange and chipotle coleslaw

  • Preparation Time8 mins
  • Serves6
  • DifficultyEasy
60g orange marmalade
1 orange, zested, juiced
2 tbsps adobo sauce from tinned chipotle chillies in adobo (put the chipotles in plastic bag and freeze for later use)
80ml wine vinegar
80ml rapeseed oil
500g peeled jicama root
200g grated carrots
30g coriander leaves, freshly chopped
1) Whisk the marmalade with orange juice, chipotle sauce, vinegar and oil.

2) Cut the jicama into pieces to fit in the feeder of a food processor. Place the grater attachment blade in the bowl and grate the jicama.

3) Toss the jicama and carrots with the dressing and coriander.

4) Serve.

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