Rachael Ray Jicama, Carrot Orange-Chipotle Slaw - cooking recipe

Ingredients

1/4 cup orange marmalade
1 orange, zested and juiced
2 tablespoons adobo sauce, from canned chipotle in adobo
1/3 cup white wine vinegar
1/3 cup canola oil
1 lb jicama, peeled
2 cups carrots, shredded
1/4 cup cilantro leaf, freshly chopped

Preparation

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.