Escabèche

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

Yield: 6 servings (serving size: about 2/3 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 71
  • Calories from fat: 31%
  • Fat: 2.6g
  • Saturated fat: 0.4g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.3g
  • Protein: 1.9g
  • Carbohydrate: 11.8g
  • Fiber: 4.3g
  • Cholesterol: 0.0mg
  • Iron: 0.9mg
  • Sodium: 276mg
  • Calcium: 52mg

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

Preparation

  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.
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