Escabèche

Ingredients

• 1 cup strips bell pepper red (3-inch)
• 0.3 teaspoon pepper black
• 1 cup julienne-cut carrot peeled (3-inch)
• 1 cup cilantro leaves fresh coarsely chopped
• 2  garlic cloves minced
• 5 cups cabbage green coarsely chopped
• 2 tablespoons green onions thinly sliced
• 1  jalapeno minced seeded
• 1 cup julienne-cut jicama peeled (3-inch)
• 0.3 cup juice of lemon fresh
• 1 tablespoon olive oil extra-virgin
• 0.3 cup radishes thinly sliced
• 0.3 teaspoon sea salt 
• 0.5 teaspoon sugar 
• 12 cups water 

Equipment

• bowl
• whisk
• pot

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.
3. Add cabbage; cook 5 minutes or until tender.
4. Drain and plunge cabbage into ice water; drain.
5. Place cabbage in a large bowl.
6. Add jicama and remaining ingredients.
7. Drizzle with juice mixture; toss well to coat. Cover and chill 1 hour.