A Spanish dish, escabeche traditionally features cooked fish. The vegetables in this vegetarian adaptation marinate in a tart lemon mixture.
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 tablespoon thinly sliced green onions
How to Make It
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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