| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Salads, Vegetables, Soup/stews | 6 | Servings | |
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 |
INSTRUCTIONS
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 Posted to MM-Recipes Digest V4 #035 by John Merkel <jmerk@doitnow.com> on Feb 3, 1997.
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