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Jicama And Radish Salad-martha Stewart Living

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CATEGORY CUISINE TAG YIELD
Vegetables, Grains Salads, Soup/stews, Vegetables 6 Servings

INGREDIENTS

1 Or 1/2 large jicama, peeled
& cut into 1/4-inch
batons
1 Bunch radishes, about 1 C
cut into small cubes
2 Carrots, peeled & cut into
small cubes
1 Cucumber, peeled if waxy
seeded & cut into small
cubes
1/2 c Rice wine vinegar
1/2 t 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

Toss vegetables together in a medium bowl. 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. 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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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 130
Calories From Fat: 28
Total Fat: 3.4g
Cholesterol: 0mg
Sodium: 122.3mg
Potassium: 592.2mg
Carbohydrates: 31.7g
Fiber: 5.7g
Sugar: 14.3g
Protein: 3.5g


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