Apple -Jicama Slaw with Sweet and Spicy Sriracha Dressing

Ingredients

• 2/3 large head green cabbage, thinly sliced
• 2 Honeycrisp apples, seeds removed and cut into matchstick strips
• 1 small jicama, cut into matchstick strips
• 1/2 cup chopped cilantro
• Salt and fresh-ground black pepper to taste
• 1/2 cup + 2 T mayo
• 1/3 cup unsweetened pineapple juice
• 2 tsp. sugar, Splenda, or Stevia In the Raw
• 2-3 tsp. Sriracha Sauce, to taste

Directions

1. In a bowl, whisk the mayo or light mayo with 1/3 cup unsweetened pineapple juice and 2 tsp. of your preferred sweetener. Add the Sriracha Sauce 1 teaspoon at a time, tasting as you go, until the dressing has the heat level you want.
2. Core the cabbage, then slice it very thinly until you have about 6 cups thinly sliced cabbage.
3. Seed the apples and peel the jicama. With a Mandoline Slicer or a sharp knife, cut both the apples and jicama into matchstick strips. If you are prepping ahead of serving, toss the apple pieces with the extra pineapple juice.
4. Chop the cilantro, or slice the green onion if cilantro is not your thing.
5. Right before serving, put the sliced cabbage, apple matchsticks, and jicama matchsticks together in a large bowl. If the apples were tossed with pineapple juice, drain them first.
6. Fold in just enough dressing to lightly moisten the slaw. You may have extra dressing if you prefer a lighter hand with it.
7. Stir in the chopped cilantro or green onion, add salt and fresh-ground black pepper to taste, and serve right away.