Apple-Jicama Slaw with Sweet and Spicy Sriracha Dressing

 Makes about 6 servings 

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.) 

Ingredients:
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 

Instructions: 
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.