Escabeche

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

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

Ingredients:

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

Directions:

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

By RecipeOfHealth.com