Our versatile cake filling does double-duty as a base for this deliciously refreshing Jicama-and-Bell Pepper Slaw.
Makes 4 to 6 servings
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
3 tablespoons olive oil
4 1/2 teaspoons fresh lemon juice
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.