Apple Jicama Slaw Prep Time 25 minutes Total Time 25 minutes

Apple Jicama Slaw has cabbage, chopped cilantro, and a sweet and spicy Sriracha mayo dressing made with unsweetened pineapple juice. And this is a fun salad for a special occasion, especially for people who like jicama! use mixed radish and turnip to replace jicama

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Whisk together the mayo, 1/3 cup unsweetened pineapple juice, and 2 tsp. sweetener of your choice.

Step 2

Then add the Sriracha Sauce one teaspoon at a time, tasting after each one until it is as spicy as you’d like it.

Step 3

Cut out the core of the head of cabbage, and then thinly slice enough to make about 6 cups thinly sliced cabbage.

Step 4

Remove seeds from the apples and peel the jicama; then use a Mandoline Slicer or sharp knife to cut the apple and jicama into matchstick strips. (If you’re cutting the ingredients a little before you’re going to serve it, I would toss the apple with the extra pineapple juice to keep it from going brown.)

Step 5

Chop the cilantro (or slice the green onion if you’re not a cilantro fan.)

Step 6

Just before you're going to serve the salad, combine chopped cabbage, apple matchstick pieces, and jicama matchstick pieces. (Drain the apple pieces if you tossed it with the pineapple juice.)

Step 7

Gently stir in as much dressing as you need to moisten the slaw. (You may not need all the dressing if you don’t like too much dressing on your salads.)

Step 8

Mix in the chopped cilantro (or green onion), season with salt and fresh-ground black pepper, and serve the Apple Jicama Slaw immediately.

Step 9

Notes

Step 10

Six cups of cabbage is about 2/3 of a large head of cabbage.

Step 11

Use more cilantro if you'd like; if you’re not a cilantro fan I would use some thinly sliced green onion.

Step 12

We used a small 6 oz. can of pineapple juice and tossed the extra with the apple pieces.

Step 13

I love Golden Monkfruit Sweetener (affiliate link), but use any sweetener you prefer.