Begin by whisking together the mayonnaise, pineapple juice, and your choice of sweetener in a large bowl. You want to create a creamy dressing that will coat all the ingredients. Taste as you go, and gradually add Sriracha sauce for a hint of spice, adjusting it to your heat preference.
Next, prepare the base of the slaw. Cut out the core from the head of the cabbage and thinly slice it until you have about 6 cups of cabbage. Make sure the slices are as uniform as possible for even mixing.
Remove the seeds from the Honeycrisp apples. Carefully cut them into matchstick strips—this will add a lovely texture to the slaw. If you're making the slaw ahead of time, you might want to toss the apple strips with a bit of pineapple juice to prevent browning.
Now, peel the jicama and cut it into matchstick strips as well. The goal is to have all pieces similar in size so that they mix well and provide a consistent crunch throughout.
Chop the cilantro finely. If you’re not a fan of cilantro, you can substitute green onions for a different flavor.
Just before you're ready to serve, gather all your prepared ingredients into a large mixing bowl. Combine the thinly sliced cabbage, apple strips, and jicama matchsticks.
If you tossed the apples with pineapple juice, drain them before adding them to the bowl to avoid excess moisture.
Gently stir in the dressing you made earlier, just enough to moisten the slaw. Be cautious not to overdress; you can always add more if needed.
Finally, mix in the chopped cilantro. Season with salt and fresh-ground black pepper to taste. Serve immediately to enjoy the fresh flavors!
