A Spanish dish, escabeche traditionally features cooked fish. The vegetables in this vegetarian adaptation marinate in a tart lemon mixture.

Recipe by Cooking Light January 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.

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