Apple Jicama Slaw

Apple Jicama Slaw also has cabbage, chopped cilantro, and a delicious sweet-and-spicy Sriracha mayo dressing! And this is an extra-flavorful salad for a special occasion if you don’t mind splurging a bit on carbs!

PIN Apple Jicama Slaw to try it later!

This delicious Apple Jicama Slaw is a fun new recipe that my friend Bonnie sent me. Bonnie knows my love for cabbage, cilantro, and Sriracha Sauce, so she was sure I’d love this slaw that has those ingredients combine with slivered apples and matchstick pieces of jicama. And Bonnie was right; I definitely loved this salad!

There’s one caution I’d give if you’re making this slaw with jicama and apple for a special occasion. The slaw is best if you don’t toss the ingredients with the dressing until right before you eat it. I think you could prep the apples and vegetables a bit ahead and still keep the ingredients crisp, but I’d make the salad as close to serving time as you can.

The dressing for the Apple Jicama Slaw uses a small amount of unsweetened pineapple juice. We tossed the apple pieces with the extra pineapple juice to keep them from going brown, and then drained them when we mixed the salad together. And I’m guessing some people aren’t familiar with jicama, but this tasty slaw with jicama has been a hit every time I’ve made it!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

• green cabbage
• Honeycrisp apples
• jicama
• chopped cilantro
• salt and fresh-ground black pepper to taste
• mayo
• unsweetened pineapple juice
• Golden Monkfruit Sweetener (affiliate link) or other sweetener of your choice
• Sriracha Sauce (affiliate link)

What is Jicama?

Jicama is a root vegetable that’s common in Mexico and all over Latin America. The flavor is mild and slightly sweet, and jicama is delightfully crunchy. Jicamas look a bit like turnips in the store, but they’re larger and brownish tan all over. Jicama is high in fiber and nutrient-dense, which makes it a good choice for low-carb diets, and it stays good in the fridge without turning brown, which makes it easy to use. And it can be eaten raw or cooked, and is sometimes used as a low-carb replacement for potatoes.

Is cilantro a must for the Apple Jicama Slaw?

If you have the no-cilantro tastebuds, just replace the cilantro in this Apple Jicama Slaw with some thinly-sliced green onion.

How low in carbs is the Apple Jicama Slaw?

This tasty slaw with cabbage, apple, and jicama has 17 net carbs per serving.

How to make Apple Jicama Slaw:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

1. Mix the mayo, unsweetened pineapple juice, Golden Monkfruit Sweetener or sweetener of your choice, and Sriracha Sauce to taste to make the dressing.
2. (We used a small 6 oz. can of pineapple juice and saved the extra to toss with the apple.)
3. Chop up about 2/3 of a small head of green cabbage, about 6 cups of shredded cabbage.
4. You could cut the apple and jicama into matchstick pieces by hand, but we did it quickly with a Mandoline Slicer (affiliate link).
5. We tossed the apple with the extra pineapple juice to keep it from turning brown.
6. I loved how the mandoline slicer gave us nice thin slivers of jicama.
7. Cilantro is probably optional in the salad, but if you don’t use it I would add some thinly sliced green onion.
8. Right before you serve the salad toss the cabbage, apple, and jicama together. (Drain apple pieces first if you tossed them with pineapple juice.)
9. Then toss in enough dressing to moisten the salad. (You may not need all the dressing if you don’t like too much dressing on your salads.)
10. Then quickly toss in the chopped cilantro (or sliced green onion), season the salad with salt and fresh ground black pepper to taste. 
11. Serve the Apple Jicama Slaw right away and enjoy!

More Salads with Jicama:

• Jicama Carrot Radish Slaw
• Laurel’s Jicama Salad
• Black Bean Jicama Salad

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Yield: 6 servings

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!

Ingredients

• 6 cups thinly sliced green cabbage (see notes)
• 2 Honeycrisp apples, seeds removed and cut into matchstick strips
• 1 small jicama, cut into matchstick strips
• 1/2 cup chopped cilantro (see notes)
• salt and fresh-ground black pepper to taste

Dressing Ingredients:

• 1/2 cup + 2 T mayo
• 1/3 cup unsweetened pineapple juice (see notes)
• 2 tsp. Golden Monkfruit Sweetener
• 2 tsp. Sriracha Sauce,  or more to taste

Instructions

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

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

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

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.)

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

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.)

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.)

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

Notes

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

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

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

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

Recipe adapted from Apple Jicama Coleslaw at All Recipes.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 132Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 2mgSodium 188mgCarbohydrates 25gFiber 8gSugar 13gProtein 3g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

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Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
If you’re making this Apple Jicama Slaw for a low-carb diet or for the original South Beach Diet, it’s important to use unsweetened pineapple juice, and South Beach would recommend light mayo as well. The use of apple and unsweetened pineapple juice would make this restricted to phase 2 or 3 of the South Beach Diet and will probably make this salad a once-in-a-while treat for low-carb diet plans.

Find More Recipes Like This One:
Use the Salad Recipes to find more recipes like this one. Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Jicama Slaw recipe with apple, cabbage, cilantro, and a spicy Sriracha mayo dressing was posted in 2012. The recipe was last updated with more information in 2025.

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