Warm Jicama Slaw | Lunch

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.

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