Escabèche

Name: Escabèche
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 jalapeno 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 tablespoons thinly sliced green onions

15 ingredients

2 steps

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 jalapeno 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 tablespoons 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.