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

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