Jicama & radish salad-martha stewart living
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | small | Or 1/2 large jicama, peeled & cut into 1/4-inch batons |
| 1 | Bunch radishes (about 1 C), cut into small cubes | |
| 2 | larges | Carrots, peeled & cut into small cubes |
| 1 | Cucumber, peeled if waxy, seeded, & cut into small cubes | |
| ½ | cup | Rice wine vinegar |
| ½ | teaspoon | Red-pepper flakes |
| ¼ | cup | Sugar |
| Leaves from 5 sprigs of cilantro | ||
| 2 | Scallions, thinly sliced | |
| ¼ | cup | Peanuts, toasted & coarsely crushed |
Directions
1. Toss vegetables together in a medium bowl.
2. In a small saucepan, combine vinegar, red-pepper flakes, and sugar.
Bring to a boil and simmer for 5 minutes. Pour over vegetables; let marinate for at least 1 hour or up to 2 days in the refrigerator.
3. When ready to serve, combine with cilantro leaves, scallions, and peanuts, reserving a little of each for garnish. Serve immediately.
Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary