Jicama, radish, and pickled plum salad
Discover a delicious blend of jicama, radish, and pickled plum in this vibrant salad. The crispness of the ingredients pairs perfectly with the tangy plum dressing.
Ingredients:
- red plums, each cut into 8 wedges
- teaspoon sugar
- teaspoon kosher salt
- 1-inch piece ginger, peeled
- cardamom pods, lightly crushed
- cup fresh orange juice
- tablespoons apple cider vinegar
- teaspoon juniper berries
- teaspoon gochugaru (coarse Korean red pepper powder) or ¼ teaspoon crushed red pepper flakes
- tablespoons fresh lime juice
- red plum, sliced into thin wedges
- cup unseasoned rice vinegar
- teaspoon kosher salt, plus more
- medium jicama, peeled, cut into matchsticks
- medium watermelon radishes, cut into matchsticks
- English hothouse cucumber, halved lengthwise, seeded, thinly sliced into half-moons, divided
- cup unsalted, roasted peanuts, coarsely chopped, divided
- cup mint leaves, thinly sliced, divided
- teaspoon Aleppo pepper, plus more for serving
- teaspoon sumac, plus more
- Flaky sea salt
- Gochugaru can be found at Korean markets. Sumac can be found at Middle Eastern markets and specialty foods stores. Both can be found online.
Instructions:
- Combine diced plums, sugar, and salt in a medium saucepan. Cover and let it rest, mixing occasionally, until plums have released their juices, at least 2 hours.
- Mix in ginger, cardamom, orange juice, vinegar, juniper berries, and gochugaru with the plums. Bring to a boil, then lower the heat and cook, stirring frequently, until plums break down and turn into jam-like consistency, 20-25 minutes. Mix in lime juice and allow it to cool.
- Filter the plum sauce through a fine-mesh sieve into a small bowl; get rid of any solids. Keep it aside.
- Prepare in Advance: Plums can be soaked in sugar 12 hours earlier; refrigerate. Sauce can be prepared 3 days in advance; cover and chill.
- Combine plum, vinegar, and ¼ tsp. kosher salt in a small bowl. Let it rest, mixing occasionally, until plum is gently pickled, 10-15 minutes; drain.
- Combine pickled plum, jicama, radishes, half of cucumber, half of peanuts, half of mint, 1 tsp. Aleppo pepper, and 1 tsp. sumac in a large bowl. Add 2 Tbsp. sour plum sauce and mix to cover; season with kosher salt. Top the salad with remaining cucumber, peanuts, and mint. Taste and drizzle with more sauce as needed. Serve sprinkled with sea salt, plus more Aleppo and sumac.
Summary:
- Calories: 815 kcal
- Fat: 27 g
- Protein: 23 g
- Carbs: 131 g
- Potassium: 2632 mg
- Magnesium: 260 mg