Nutrition per serving may change if servings are adjusted.
6 cups shredded red or green cabbage
2 cups peeled jicama cut into thin bite-size strips
3 peaches (peeled if desired) or nectarines, pitted and chopped, or 3 medium apples, cored and chopped
½ cup thinly sliced green onions
⅓ cup snipped fresh cilantro or flat-leaf parsley
¼ cup apple juice or apple cider
¼ cup cider vinegar
3 tablespoons salad oil
¼ teaspoon salt
¼ teaspoon ground black pepper
In a very large bowl, combine cabbage; jicama; peaches, nectarines, or apples; green onions; and cilantro or parsley.
To prepare the dressing: In a small bowl, whisk together apple juice, cider vinegar, oil, salt, and pepper. Pour dressing over cabbage mixture; toss to combine. Cover with plastic wrap or foil and chill for 2 to 4 hours. Tote salad in an insulated cooler with ice packs (see Tip).
To make ahead: Prepare as directed, except do not add peaches, nectarines, or apples. Cover and chill for up to 24 hours. To serve, stir in peaches, nectarines, or apples.
Tip: To Tote: Place the chilled salad in an airtight container; tote in an insulated cooler with ice packs. Serve as directed.