Jicama and Fruit Coleslaw With Cider Vinaigrette

• 3 cups green cabbage
• 3 cups red cabbage
• 1 12 cups jicama, peeled and cut into bite sized strips
• 12 cup carrot, cut into small matchsticks
• 3 medium nectarines (peeled, pitted or cored, chopped) or 3 medium peaches (peeled, pitted or cored, chopped) or 3 medium apples (peeled, pitted or cored, chopped)
• 12 cup green onion, sliced
• 13 cup fresh cilantro, chopped
• 14 cup apple juice or 14 cup apple cider
• 14 cup apple cider vinegar
• 3 tablespoons salad oil (I used grapeseed)
• 14 teaspoon salt
• 14 teaspoon white pepper

1. Prepare the vinaigrette in a non-reactive bowl by whisking all the ingredients together.
2. Set aside.
3. In a large salad bowl, combine both cabbage, jicama, carrot, fruit, green onion and fresh cilantro.
4. Pour the cider vinaigrette over the salad and toss to combine.
5. Cover salad and chill until ready to serve.
6. Garnish with fresh cilantro leaves if desired.
7. Each serving approximately 3/4 cup.

green cabbage, red cabbage, jicama, carrot, nectarines, green onion, fresh cilantro, apple juice, apple cider vinegar, salad oil, salt, white pepper

Taken from www.food.com/recipe/jicama-and-fruit-coleslaw-with-cider-vinaigrette-169563 (may not work)