Jicama, Radish, and Pickled Plum Salad

Name: Jicama, Radish, and Pickled Plum Salad
Ingredients: 3 red plums, each cut into 8 wedges; 1 teaspoon sugar; 1 teaspoon kosher salt; 1 1" piece ginger, peeled; 2 cardamom pods, lightly crushed; 1/4 cup fresh orange juice; 2 tablespoons apple cider vinegar; 1 teaspoon juniper berries; 1/2 teaspoon gochugaru (coarse Korean red pepper powder) or 1/4 teaspoon crushed red pepper flakes; 2 tablespoons fresh lime juice; 1 red plum, sliced into thin wedges; 1/4 cup unseasoned rice vinegar; 1/4 teaspoon kosher salt, plus more; 1 medium jicama, peeled, cut into matchsticks; 2 medium watermelon radishes, cut into matchsticks; 1/2 English hothouse cucumber, halved lengthwise, seeded, thinly sliced into half-moons, divided; 1/3 cup unsalted, roasted peanuts, coarsely chopped, divided; 1/4 cup mint leaves, thinly sliced, divided; 1 teaspoon Aleppo pepper, plus more for serving; 1 teaspoon sumac, plus more; Flaky sea salt; Gochugaru can be found at Korean markets. Sumac can be found at Middle Eastern markets and specialty foods stores. Both can be found online.

By Gerardo Gonzalez

June 3, 2015

Image may contain Dish Food Meal Plant Pork and Salad

Jicama, Radish, and Pickled Plum SaladChristopher Baker

Inspired by chile salt-sprinkled mangos, this salad is so deftly seasoned, you won't even notice there's not a drop of oil in the whole dish.

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