Jicama, Radish, and Pickled Plum Salad

Ingredients for Jicama, Radish, and Pickled Plum Salad

• 3 red plums, each cut into 8 wedges

• 1 teaspoon sugar

• 1 teaspoon kosher salt

• 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.

How to make Jicama, Radish, and Pickled Plum Salad

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.