|This Apple-Jicama Slaw with Spicy Sriracha Dressing is a fall salad that would be great on the Thanksgiving table.|
Over the weekend I spent a couple of hours updating my index page for Thanksgiving Recipes, a great collection of lower-glycemic 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 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.)
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.)
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.)
(Makes about 6 servings; adapted from Apple Jicama Coleslaw at All Recipes.
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.
South Beach Suggestions:
It's important to use unsweetened pineapple juice (and I would use 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.
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.
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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