Escabèche

• 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

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.

lemon juice, extravirgin olive oil, sugar, salt, black pepper, garlic, pepper, water, green cabbage, jicama, carrot, red bell pepper, fresh cilantro, radishes, green onions

Taken from www.myrecipes.com/recipe/escabche (may not work)