Jicama, carrot, and peanut salad
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | teaspoon | Dried hot red pepper flakes; or to taste |
| 1½ | cup | Julienne strips of jícama or firm |
| ; pear | ||
| 1½ | cup | Julienne strips of carrot |
| ¼ | cup | Chopped salted roasted peanuts |
| 3 | tablespoons | Fresh lime juice |
| 2 | tablespoons | Thinly sliced scallion greens |
| ⅛ | teaspoon | Ground cumin |
Directions
In a small heavy skillet dry-roast red pepper flakes over moderate heat, stirring, until fragrant, about 2 minutes. Transfer pepper flakes to a bowl and toss together with remaining ingredients and salt to taste.
Serves 2.
Gourmet September 1994
Converted by MC_Buster.
Converted by MM_Buster v2.0l.
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