This vegetarian escabèche - a Spanish dish traditionally featuring cooked fish - is a light side that bears some resemblance to American cole slaw.


6 servings (serving size: about 2/3 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 71
Caloriesfromfat 31 %
Fat 2.6 g
Satfat 0.4 g
Monofat 1.7 g
Polyfat 0.3 g
Protein 1.9 g
Carbohydrate 11.8 g
Fiber 4.3 g
Cholesterol 0.0 mg
Iron 0.9 mg
Sodium 276 mg
Calcium 52 mg


1/4 cup fresh lemon juice
1 tablespoon extra-virgin olive oil
1/2 teaspoon sugar
1/4 teaspoon sea salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1 jalapeño pepper, seeded and minced
12 cups water
5 cups coarsely chopped green cabbage
1 cup (3-inch) julienne-cut peeled jicama
1 cup (3-inch) julienne-cut peeled carrot
1 cup (3-inch) strips red bell pepper
1 cup coarsely chopped fresh cilantro
1/3 cup thinly sliced radishes
2 tablespoons thinly sliced green onions


Combine first 7 ingredients in a small bowl, stirring with a whisk.

Bring 12 cups water to a boil in a stockpot. Add cabbage; cook 5 minutes or until tender. Drain and plunge cabbage into ice water; drain. Place cabbage in a large bowl. Add jicama and remaining ingredients. Drizzle with juice mixture; toss well to coat. Cover and chill 1 hour.