This vegetarian escabèche - a Spanish dish traditionally featuring cooked fish - is a light side that bears some resemblance to American cole slaw.
Cooking Light JUNE 2002
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.
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