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Apple-Jicama Slaw with Sweet and Spicy Sriracha Dressing

This Apple-Jicama Slaw with Spicy Sriracha Dressing is a fall salad that would also be great on the Thanksgiving table, and this tasty slaw is vegan, dairy-free, gluten-free, and South Beach Diet Phase Two!

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Apple-Jicama Slaw with Sweet and Spicy Sriracha Dressing found on KalynsKitchen.com.

Over the weekend I spent a couple of hours updating my index page for Thanksgiving Recipes, a great collection of carb-conscious holiday options that I’ve been adding to for the last seven years. Even though that page has quite a few of my personal favorites for turkey day, every year I try some new ideas that might be fun for the Thanksgiving table, and the first new one I’ve tried this year is this delicious Apple-Jicama Slaw with Sweet and Spicy Sriracha Dressing that my friend Bonnie sent me.

Bonnie knows my love for cabbage, cilantro, and Sriracha Sauce and she was sure I’d love this slaw that combined those flavors with slivered apples and jicama.  Thanks Bonnie; I definitely loved this salad!

The one caution I’d give if you’re making this for Thanksgiving is that the salad 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 little bit ahead and still keep the ingredients crisp, but I would make the salad as close to serving time as you can. The dressing for the slaw uses a small amount of unsweetened pineapple juice, and 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.

Mix the mayo, unsweetened pineapple juice, sweetener of your choice, and Sriracha to taste to make the dressing.  (We used a small 6 oz. can of pineapple juice and saved the extra to toss with the apple.)

Chop up about 2/3 of a small head of green cabbage.  (We had about 6 cups of shredded cabbage.)

You could cut the apple and jicama into matchstick pieces by hand, but we did it quickly with a Mandoline. (We tossed the apple with the extra pineapple juice to keep it from turning brown.)

I loved how the mandoline gave us nice thin slivers of jicama.

Cilantro is probably optional in the salad, but if you don’t use it I might use some thinly sliced green onion for color.

Right before you serve the salad toss the cabbage, apple, and jicama together.  (Drain the apple pieces of you tossed them with unsweetened pineapple juice.)

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.)

Then quickly toss in the chopped cilantro (or sliced green onion), season the salad with salt and fresh ground black pepper to taste, and serve.

Apple-Jicama Slaw with Sweet and Spicy Sriracha Dressing
(Makes about 6 servings; adapted from Apple Jicama Coleslaw at All Recipes.

Dressing Ingredients:
1/2 cup + 2 T mayo (you can use all or part light mayo if you prefer)
1/3 cup unsweetened pineapple juice (We used a small 6 oz. can and tossed the extra with the apple pieces.)
2 tsp. sugar, Splenda, or Stevia In the Raw
2-3 tsp. Sriracha Sauce, to taste (I would whisk in one teaspoon at a time until you have as much heat as you want.)

2/3 large head green cabbage, thinly sliced (about 6 cups thinly sliced green cabbage)
2 Honeycrisp apples, seeds removed and cut into matchstick strips
1 small jicama, cut into matchstick strips
1/2 cup chopped cilantro (or more; if you’re not a cilantro fan I would use some thinly sliced green onion)
salt and fresh-ground black pepper to taste


Whisk together the mayo (or light 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 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, you might want to toss the apple with the extra pineapple juice like we did.)  Chop the cilantro (or slice the green onion if you’re not a cilantro fan.)

Just before you are going to serve the salad, combine the 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 immediately.

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South Beach Diet / Low-Glycemic Diet / Low-Carb Diet Suggestions:

It’s important to use unsweetened pineapple juice (and at least half light mayo) if you’re making this salad for the South Beach Diet.  Even though the salad is mostly low-glycemic cabbage and jicama, the use of apple and unsweetened pineapple juice would make this restricted to phase 2 or 3 of the diet and it probably won’t work for stricter low-carb diet plans. 

Find More Recipes Like This One:

Use the Recipes by Diet Type photo index pages to find more recipes suitable for a specific eating plan. You might also like to Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?

I chose the South Beach Diet to manage my weight partly so I wouldn’t have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. Or if you’re a member of Yummly, you can use the Yum button on my site to save the recipe and see the nutritional information there.

More Tasty Ideas with Apples for Thanksgiving or Fall Salads:
(Recipes from other blogs not always South Beach Diet friendly; check ingredients.)

Apple, Pecan, and Blue Cheese Salad with Dried Cherries from The Pioneer Woman Cooks

Raw Baby Kale Salad with Apples, Sunflower Seeds, and Lemon-Dijon Vinaigrette from Kalyn’s Kitchen

Autumn Apple Salad from Real Mom Kitchen

Green Apple, Celery, and Walnut Salad with Lemon-Mustard Vinaigrette (add dried cranberries for Thanksgiving) from Kalyn’s Kitchen

Fennel, Apple, and Walnut Salad with Pomegranate-Orange Dressing from The Perfect Pantry

(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

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18 comments on “Apple-Jicama Slaw with Sweet and Spicy Sriracha Dressing”

  1. This looks amazing! I love the jicama apple combo, and can't wait to try out the spicy sauce on it. So happy I found your blog!

  2. Mmm jicama is not something you traditionally see at thanksgiving but it really does make for a fun slaw! This sounds like the perfect healthy T-Day side dish!

  3. ModernGirlNutrition, so glad you like it.

    Joanne, it's a bit unorthodox, but I would love this for Thanksgiving.

  4. Jicama for Thanksgiving — I'd never even thought of it! Brilliant idea. And you know how much I love anything with Sriracha, too.

  5. this could be a double post.

    The slaw has all my favorite ingredients. Can't wait for the taste…my mouth is watering.

    Your cranberry banner is so cool…it seems to jump right off the page. Like your slogan too.

  6. Lydia, I think you would love this with green onions subbed for the cilantro.

    Wanda, glad you like it. Rand does the fabulous banners and slogans; he is so talented.

  7. This sounds so refreshing and would be a perfect complement to the other Thanksgiving dishes! Any suggestions for a cabbage substitute?(I realize that taking out the cabbage will ruin the cole slaw-ness of the dish but fiance is not a fan of cabbage)

  8. Not sure what to use instead of cabbage. Maybe thinly slice kale if he likes that. I doubt he would mind the cabbage, this has so much flavor.

  9. Holy Cow – I thinking of making a slaw with jicama – now, I'll just try your recipe!

  10. Maybe substitute kohlrabi for cabbage? It is still in the cabbage family, but a little less "cabbage-y" than cabbage and fits with the crunchy-ness of the apples and jicama. I have a friend who hates cabbage, but I convinced him to try kohlrabi and now he grows it in his garden!

  11. Sounds delicious Kalyn! I love anything with sriracha!

  12. Amazing recipe dear.I will surely try it.Thanks for sharing such nice stuff.

  13. I love this recipe! It has everything I love in it…apples, jicama, sriracha! I'm so glad I stopped by to check it out. Thanks.

  14. Absolutely delicious. I love the blend of flavours and textures. What an interesting dressing too! Mmmm…

  15. Deeba, thanks! So glad you enjoyed it.

  16. What do you think would be a good substitute for the pineapple juice? Allergic. This sounds delightful.

  17. I'd use apple juice and I think it would be just as good. I love this salad; hope you enjoy!

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