Spiced Pineapple and Jicama Slaw with Cilantro-Lime Dressing

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A refreshing, crunchy slaw combining sweet pineapple and crisp jicama, tossed in a zesty cilantro-lime dressing with warm spices. This latin american-inspired salads (vegan, gluten free) ready in about 15 minutes blends finely diced fresh pineapple, peeled and julienned jicama, thinly sliced red bell pepper into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 90 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 4 Latin American cuisine 90 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1 cup finely diced fresh pineapple, 2 cups peeled and julienned jicama, 1/2 cup thinly sliced red bell pepper, and 1/4 cup chopped fresh cilantro.
  2. Step 2: In a small bowl, whisk together 3 tbsp lime juice, 2 tbsp olive oil, 1 tbsp honey, 1/2 tsp ground cumin, 1/4 tsp chili powder, 1/2 tsp salt, and 1/4 tsp black pepper until smooth and emulsified.
  3. Step 3: Pour the cilantro-lime dressing over the pineapple and jicama mixture, tossing gently to coat all ingredients evenly.
  4. Step 4: Let the slaw rest for 15 minutes at room temperature to allow flavors to meld before serving chilled or at room temperature.

Frequently asked questions

How long does Spiced Pineapple and Jicama Slaw with Cilantro-Lime Dressing take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Spiced Pineapple and Jicama Slaw with Cilantro-Lime Dressing?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Spiced Pineapple and Jicama Slaw with Cilantro-Lime Dressing?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Pineapple and Jicama Slaw with Cilantro-Lime Dressing for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Spiced Pineapple and Jicama Slaw with Cilantro-Lime Dressing vegan?

Yes — this recipe is tagged vegan, gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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