Tuesdays at our house used to be know as Take-Out Tuesday. But now, they are more like Try-Out Tuesdays. I know, I can hear you laughing out loud; but it is true. I am home on Tuesdays so that is the day of the week that I try new recipes. So since it is Tuesday, here is the new recipe.
Tonight we had Lime Tortilla Chicken (see Feb post) and Jicama Carrot Orange-Chipotle Slaw. The recipe is by Rachel Ray and was featured in Food Network magazine and recommended by a friend. Kelly was right, it was terrific. Next Jicama recipe: Jicama Slaw by Bobby Flaw.
Jicama, Carrot Orange-Chipotle Slaw
Rachel Ray, foodnetwork.com
1/4 cup orange marmalade
1 orange, zested and juiced
2 tablespoons adobo sauce
1/3 cup white wine vinegar
1/3 cup canola oil
1 pound of jicama root, peeled
2 cups carrots
1/4 cup freshly chopped cilantro 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 and carrots. Toss jicama and carrots with dressing and cilantro. Serve. (If you are making this ahead, leave the dressing off until ready to serve.)
Let me know what you think, even my kids liked it!
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