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