80 grams 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)
80 milliliters white wine vinegar
80 milliliters rapeseed oil
450 grams jicama root, peeled
100 grams shredded carrots
4 tablespoons freshly chopped coriander leaves
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.