Jicama is a crunchy root vegetable that is typically served cold but
also works well in warm dishes because it retains its crunchy texture.
1/4 cup lime juice
1/4 cup water
1/4 cup orange juice
2 tablespoons vegetable oil
1 teaspoon vinegar
2 teaspoons red pepper flakes
2 cups peeled and shredded jicama
1 cup shredded cabbage
1 cup peeled and shredded carrots
1. Combine the lime juice, water, orange juice, oil, vinegar, and red
pepper flakes in a small bowl and stir until well combined.
2. Add the jicama, cabbage, and carrots to a 4-quart slow cooker, add the
liquid, and stir. Cover, and cook over low heat for 1 hour.