Jicama and Tropical Fruit Salad
INGREDIENTS:
1 sm Or 1/2 large jicama, peeled
-& cut into 1/4-inch batons
1 Bunch radishes (about 1 C),
-cut into small cubes
2 lg Carrots, peeled & cut into
-small cubes
1 Cucumber, peeled if waxy,
-seeded, & cut into small
-cubes
1/2 c Rice wine vinegar
1/2 ts Red-pepper flakes
1/4 c Sugar
Leaves from 5 sprigs of
-cilantro
2 Scallions, thinly sliced
1/4 c Peanuts, toasted & coarsely
-crushed
1 sm Or 1/2 large jicama, peeled
-& cut into 1/4-inch batons
1 Bunch radishes (about 1 C),
-cut into small cubes
2 lg Carrots, peeled & cut into
-small cubes
1 Cucumber, peeled if waxy,
-seeded, & cut into small
-cubes
1/2 c Rice wine vinegar
1/2 ts Red-pepper flakes
1/4 c Sugar
Leaves from 5 sprigs of
-cilantro
2 Scallions, thinly sliced
1/4 c Peanuts, toasted & coarsely
-crushed
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
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