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Jicama, Carrot and Orange-Chipotle Slaw


  • 1/4 cup orange marmalade

  • 1 orange, zested and juiced

  • 2 tablespoons adobo sauce from canned chipotles in adobo (you just need the sauce, so freeze the chipotles for later use)

  • 1/3 cup white wine vinegar

  • 1/3 cup canola oil

  • 1 pound jicama, peeled

  • 2 cups shredded carrots

  • 1/4 cup cilantro leaves, freshly chopped


Whisk the marmalade with the orange zest and juice, chipotle sauce, vinegar and oil. Cut the jicama into pieces to fit in the feeder of a food processor. Place the shredder attachment blade in the processor bowl and shred the jicama. Toss the jicama and carrots with the dressing and cilantro and serve.