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Escabèche

Yield 6 servings (serving size: about 2/3 cup)
This vegetarian escabèche - a Spanish dish traditionally featuring cooked fish - is a light side that bears some resemblance to American cole slaw.

Ingredients

  • 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

Nutrition 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

How to Make It

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

  2. 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.