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.

How to Make It

Step 1

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

Step 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.

Ratings & Reviews

piercifer's Review

January 31, 2013
Alright. Not my favorite, and I am a big cilantro fan.