| 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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