1 large head of cabbage, quartered, washed, withered leaves discarded
1 large jicama, peeled and quartered
½ pound carrots, peeled
½ large green bell pepper, seeds and veins removed and discarded
½ large red bell pepper, seed and veins removed and discarded
Use shredding attachment in food processor and shred all vegetables. Place in large bowl
Dress with ¼ cup raspberry vinegar, juice of ½ fresh lemon, ½ teaspoon cayenne pepper, blended with ½ cup Suan’s® Scotch Bonnet Pineapple Cinnamon Jam, salt, pepper and a scant teaspoon of sugar to taste. Lightly toss with vegetables and chill well before serving.