Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Our versatile cake filling does double-duty as a base for this deliciously refreshing Jicama-and-Bell Pepper Slaw.
How to Make It
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.
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