Jicama & Radish Salad-martha Stewart Living Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
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 large: Carrots, peeled & cut into small cubes
1: Cucumber, peeled if waxy, seeded, & cut into small cubes
1/2 cup: Rice wine vinegar,
1/2 tsp: Red-pepper flakes,
1/4 cup: Sugar,
Leaves from 5 sprigs of cilantro,
2: Scallions, thinly sliced
1/4 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
Source from luhu.jp
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
Source from luhu.jp