Salad: United States – Crisp Jicama and Pineapple Herb Slaw with Cane Vinegar
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Serving Size: 6
Approximate Time
Prep
15 min
Cook
0 min
Additional
15 min
Total
30 min
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
2 cups (300 g) jicama, peeled and cut into thin matchsticks 1 1 / 2 cups (225 g) fresh pineapple, small dice 1 small Persian cucumber, thinly sliced (optional) 1 small red bell pepper, thinly sliced 1 small carrot, peeled into thin ribbons or matchsticks 1 / 4 small red onion, very thinly sliced 1 / 4 cup (15 g) fresh cilantro leaves, roughly chopped 1 / 4 cup (10 g) fresh mint leaves, torn 1 small red chili (Thai or Fresno), thinly sliced (optional) 2 tbsp (15 g) roasted peanuts or cashews, roughly chopped 3 tbsp (45 ml) cane vinegar (or rice vinegar) 1 tbsp (15 ml) fresh lime juice (or calamansi juice, if available) 1 to 1 1 / 2 tsp (5 to 7.5 ml) brown sugar or coconut sugar, to taste 1 tsp (5 ml) fish sauce or light soy sauce (optional) 1 tbsp (15 ml) neutral oil 1 tsp (5 ml) finely grated fresh ginger 1 small garlic clove, very finely grated or mashed Fine salt and freshly ground black pepper, to taste
Show original ingredient measurements
2 cups (300 g) jicama, peeled and cut into thin matchsticks 1 1 / 2 cups (225 g) fresh pineapple, small dice 1 small Persian cucumber, thinly sliced (optional) 1 small red bell pepper, thinly sliced 1 small carrot, peeled into thin ribbons or matchsticks 1 / 4 small red onion, very thinly sliced 1 / 4 cup (15 g) fresh cilantro leaves, roughly chopped 1 / 4 cup (10 g) fresh mint leaves, torn 1 small red chili (Thai or Fresno), thinly sliced (optional) 2 tbsp (15 g) roasted peanuts or cashews, roughly chopped 3 tbsp (45 ml) cane vinegar (or rice vinegar) 1 tbsp (15 ml) fresh lime juice (or calamansi juice, if available) 1 to 1 1 / 2 tsp brown sugar or coconut sugar, to taste 1 tsp fish sauce or light soy sauce (optional) 1 tbsp (15 ml) neutral oil 1 tsp finely grated fresh ginger 1 small garlic clove, very finely grated or mashed Fine salt and freshly ground black pepper, to taste
Instructions
Make the dressing: In a small bowl, whisk together cane vinegar, lime juice, sugar until dissolved, fish sauce or soy (if using), neutral oil, ginger, and garlic. Mellow the onion: Rinse the sliced red onion under cold water and pat dry to soften its bite. Combine the salad: In a large bowl, add jicama, pineapple, cucumber, bell pepper, carrot, onion, cilantro, mint, and chili. Dress and season: Pour the dressing over the salad and toss well. Season with a pinch of salt and black pepper; adjust sugar or lime to balance tang, salt, and sweetness. Marinate briefly: Let the salad stand 10–15 minutes to lightly pickle and draw out juices while keeping the jicama crisp. Finish and serve: Toss again, sprinkle with roasted peanuts or cashews, and serve chilled or at cool room temperature alongside chicken adobo and steamed rice.
Estimated Nutritional Information*
Per serving | Servings: 6
Calories: 74 kcal
Carbohydrates: 9.9 g
Protein: 1.6 g
Fat: 3.7 g
Saturated fat: 0.6 g
Fiber: 1.8 g
Sodium: 88 mg
Potassium: 220 mg
Calcium: 26 mg
Iron: 0.65 mg
Vitamin A: 105 µg RAE
Vitamin C: 38.8 mg
Generated: 2026-11-05T19:34:21+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Saturated fat, Fiber, Sodium, Potassium, Calcium, Iron, Vitamin A and Vitamin C are known subtotals. Missing contributions are unknown, not zero.