Jicama, carrot, orange-chipotle slaw

  • Preparation Time8 mins
  • Serves6
  • DifficultyEasy
80g orange marmalade
1 orange, zested and juiced
2 tbsp adobo sauce from canned chipotle in adobo (pop the chipotles in plastic baggie and freeze for later use)
80ml white wine vinegar
80ml rapeseed oil
450g jicama root, peeled
100g shredded carrots
4 tbsp freshly chopped coriander 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 coriander.

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