Recipe - Jicama And Radish Salad-Martha Stewart Living

1 small Or One half large jicama, peeled
& cut into 1/4inch 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
One half cup Rice wine vinegar
One half teaspoon Redpepper flakes
One fourth cup Sugar
Leaves from 5 sprigs of
cilantro
2 Scallions, thinly cut or sliced up
One fourth cup Peanuts, toasted & coarsely
crushed

1. Toss vegetables together in a medium bowl.

2. In a small saucepan, combine vinegar, redpepper 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 MMRecipes Digest V4 #035 by John Merkel jmerk@doitnow.com on
Feb 3, 1997.