Apple Jicama Slaw
Apple Jicama Slaw has a delicious sweet-and-spicy Sriracha dressing, and this is a perfect salad for a special occasion if you don’t mind splurging on a few carbs!
A fun new recipe I tried recently is this delicious Apple Jicama Slaw that my friend Bonnie sent me. Bonnie knows my love for cabbage, cilantro, and Sriracha Sauce (affiliate link) and she was sure I’d love this slaw that has a slightly sweet and spicy Sriracha dressing combined with cabbage, slivered apples and jicama. And Bonnie was right; I definitely loved this salad!
The one caution I’d give if you’re making this for a special occasion 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.
How to Make Apple Jicama Slaw:
(Scroll down for complete recipe with nutritional information.)
- Mix the mayo, unsweetened pineapple juice, Golden Monkfruit Sweetener (affiliate link) or sweetener of your choice, and Sriracha Sauce (affiliate link) 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 Slicer (affiliate link). 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 if 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.
More Tasty Ideas with Apples for Salads:
Apple, Pecan, and Blue Cheese Salad from The Pioneer Woman Cooks
Kale Salad with Apples from Kalyn’s Kitchen
Autumn Apple Salad from Real Mom Kitchen
Green Apple Salad from Kalyn’s Kitchen
Fennel, Apple, and Walnut Salad with Pomegranate-Orange Dressing from The Perfect Pantry
- 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
- 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
- Whisk together the mayo, 1/3 cup unsweetened pineapple juice, and 2 tsp. sweetener of your choice; then add the Sriracha Sauce (affiliate link) 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 (affiliate link) 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 to keep it from going brown.)
- 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.
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.
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.
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
It’s important to use unsweetened pineapple juice if you’re making this Apple Jicama Slaw for the South Beach Diet, 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 diet and it won’t work for stricter low-carb diet plans.
Find More Recipes Like This One:
Use the Salad Recipes to 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.