Rating: 2 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

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

Recipe by Cooking Light June 2002

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

71 calories; calories from fat 31%; fat 2.6g; saturated fat 0.4g; mono fat 1.7g; poly fat 0.3g; protein 1.9g; carbohydrates 11.8g; fiber 4.3g; iron 0.9mg; sodium 276mg; calcium 52mg.
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