Salad: United States – Crisp Jicama and Pineapple Herb Slaw with Cane Vinegar

Serving Size: 6

Approximate Time

Prep 15 min

Cook 0 min

Additional 15 min

Total 30 min

Ingredients

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.