Sweet, Savory, and Smoky Jicama Slaw

I have made this side dish a few times with different combinations of ingredients. The last one turned out the best. There are many other recipe variations out there like this, but I prefer mine to the rest.

• Ready In: 20 mins
• Serves: 12

Ingredients

• 1  medium jicama, peeled and julienned
• 1⁄2 medium napa cabbage, shredded finely
• 2  large carrots, shredded finely
• 1  large red bell pepper, julienned
• 1⁄2 cup cilantro, finely chopped
• 1⁄2 English cucumber, julienned
• 2  oranges, cut into small wedges
• 2⁄3 cup canola oil
• 2  tablespoons adobo sauce, from a can of Chipotle Peppers
• 2⁄3 cup lime juice, fresh squeezed
• 3  tablespoons honey
• 3  tablespoons  rice wine vinegar
• 1⁄4 cup  orange juice
•  salt
•  pepper

Directions

1. Mix together all of the vegetables and orange wedges in a large glass or plastic bowl. Add some Salt and Pepper to season.
2. In a separate bowl, mix together the oil, adobo sauce, lime juice, honey, vinegar, orange juice, and a little salt and pepper to season.
3. Mix the dressing with the slaw to incorporate. Add chopped cilantro and toss.
4. I like to serve this with some bits of crunch tortilla chip strips sprinkled on top as a garnish.