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Jicama-and-Bell Pepper Slaw

Photo: Hector Sanchez; Styling: Caroline M. Cunningham

 

Hands-on time 15 mins
Total time 15 mins
Yield Makes 4 to 6 servings
Our versatile cake filling does double-duty as a base for this deliciously refreshing Jicama-and-Bell Pepper Slaw.

Ingredients

  • 1 1/2 cups thinly sliced jicama
  • 1/3 cup thinly sliced red onion
  • 1/4 cup fresh mint leaves
  • 1 thinly sliced red bell pepper
  • 1 thinly sliced yellow bell pepper
  • 3/4 teaspoon salt
  • 1/4 teaspoon ground red pepper
  • 1/4 teaspoon ground black pepper
  • 1/4 cup Strawberry-Lemonade Jam
  • 3 tablespoons olive oil
  • 4 1/2 teaspoons fresh lemon juice

How to Make It

  1. Toss together jicama, onion, mint leaves, red bell pepper, and yellow bell pepper. Sprinkle with salt, ground red pepper, and ground black pepper. Whisk together Strawberry-Lemonade Jam, olive oil, and lemon juice. Drizzle over salad; toss to coat.