Jicama, Radish, and Pickled Plum Salad

Ingredients for Jicama, Radish, and Pickled Plum Salad

• 3 red plums, each cut into 8 wedges

• 1 ملعقة صغيرة سكر

• 1 ملعقة صغيرة من الملح الكوشر

• 1 1" piece ginger, peeled

• 2 cardamom pods, lightly crushed

• 60ml fresh orange juice

• 2 tablespoons apple cider vinegar

• 1 teaspoon juniper berries

• 1/2 teaspoons gochugaru (coarse Korean red pepper powder) or 1/4 teaspoons crushed red pepper flakes

• 2 tablespoons fresh lime juice

• 1 red plum, sliced into thin wedges

• 60ml unseasoned rice vinegar

• 1/4 teaspoons kosher salt, plus more

• 1 medium jicama, peeled, cut into matchsticks

• 2 medium watermelon radishes, cut into matchsticks

• 1/2 English hothouse cucumber, halved lengthwise, seeded, thinly sliced into half-moons, divided

• 50g unsalted, roasted peanuts, coarsely chopped, divided

• 1/4 cup mint leaves, thinly sliced, divided

• 1 teaspoon Aleppo pepper, plus more for serving

• 1 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.

Toss plums, sugar, and salt in a medium saucepan. Cover and let sit, tossing occasionally, until plums have released their juices, at least 2 hours.

Add ginger, cardamom, orange juice, vinegar, juniper berries, and gochugaru to plums. Bring to a boil, then reduce heat and simmer, stirring often, until plums break down and become jammy, 20–25 minutes. Stir in lime juice; let cool.

Strain sour plum sauce through a fine-mesh sieve into a small bowl; discard solids. Set aside.

Plums can be macerated 12 hours ahead; chill. Sauce can be made 3 days ahead; cover and chill.

Toss plum, vinegar, and 1/4 teaspoons kosher salt in a small bowl. Let sit, tossing occasionally, until plum is lightly pickled, 10–15 minutes; drain.

Toss pickled plum, jicama, radishes, half of cucumber, half of peanuts, half of mint, 1 teaspoon Aleppo pepper, and 1 teaspoon sumac in a large bowl. Add 2 tablespoons sour plum sauce and toss to coat; season with kosher salt. Top salad with remaining cucumber, peanuts, and mint. Taste and drizzle with more sauce as desired. Serve sprinkled with sea salt, plus more Aleppo and sumac.

إخلاء المسؤولية

على الرغم من بذل كل جهد لضمان دقة المعلومات وتحديثها، قد تختلف الاحتياجات الفردية وقد تختلف المتطلبات الغذائية بناءً على الظروف الصحية الشخصية. تحقق دائمًا من ملصقات الطعام ومعلومات المواد المسببة للحساسية قبل تحضير أو تناول أي وصفة. إذا كانت لديك مخاوف صحية معينة، أو حساسية، أو عدم تحمل، أو تتبع نظامًا غذائيًا موصوفًا طبيًا، فاستشر طبيبك العام أو الصيدلي أو أخصائي التغذية المسجل قبل إجراء تغييرات كبيرة على نظامك الغذائي أو نمط حياتك.