| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
September 1 |
1 |
servings |
INGREDIENTS
| 1/4 |
ts |
Dried hot red pepper flakes; or to taste |
| 1 1/2 |
c |
Julienne strips of jícama or firm |
|
|
; pear |
| 1 1/2 |
c |
Julienne strips of carrot |
| 1/4 |
c |
Chopped salted roasted peanuts |
| 3 |
tb |
Fresh lime juice |
| 2 |
tb |
Thinly sliced scallion greens |
| 1/8 |
ts |
Ground cumin |
INSTRUCTIONS
In a small heavy skillet dry-roast red pepper flakes over moderate heat,
stirring, until fragrant, about 2 minutes. Transfer pepper flakes to a bowl
and toss together with remaining ingredients and salt to taste.
Serves 2.
Gourmet September 1994
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