Jicama, Radish, And Pickled Plum Salad
Serves: 4
Ellsworth Rath
1 January 1970
Based on User reviews:
49
Spice
54
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
1 tsp
Sugar1 tsp
Kosher Salt (plus more)1 cup
Orange Juice (fresh)2 tbsps
Apple Cider Vinegar2 tbsps
Lime Juice (fresh)1 tsp
Sumac (plus more)Directions:
1
Sour plum sauce: Toss plums, sugar, and salt in a medium saucepan
2
Cover and let sit, tossing occasionally, until plums have released their juices, at least 2 hours
3
Add ginger, cardamom, orange juice, vinegar, juniper berries, and gochugaru to plums
4
Bring to a boil, then reduce heat and simmer, stirring often, until plums break down and become jammy, 20–25 minutes
5
Stir in lime juice; let cool
6
Strain sour plum sauce through a fine-mesh sieve into a small bowl; discard solids
7
Set aside
8
Toss plums, sugar, and salt in a medium saucepan
9
Cover and let sit, tossing occasionally, until plums have released their juices, at least 2 hours
10
Add ginger, cardamom, orange juice, vinegar, juniper berries, and gochugaru to plums
11
Bring to a boil, then reduce heat and simmer, stirring often, until plums break down and become jammy, 20–25 minutes
12
Stir in lime juice; let cool
13
Strain sour plum sauce through a fine-mesh sieve into a small bowl; discard solids
14
Set aside
15
Do Ahead Plums can be macerated 12 hours ahead; chill
16
Sauce can be made 3 days ahead; cover and chill
17
Plums can be macerated 12 hours ahead; chill
18
Sauce can be made 3 days ahead; cover and chill
19
Salad: Toss plum, vinegar, and 1/4 teaspoon kosher salt in a small bowl
20
Let sit, tossing occasionally, until plum is lightly pickled, 10–15 minutes; drain
21
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
22
Add 2 tablespoons sour plum sauce and toss to coat; season with kosher salt
23
Top salad with remaining cucumber, peanuts, and mint
24
Taste and drizzle with more sauce as desired
25
Serve sprinkled with sea salt, plus more Aleppo and sumac
26
Toss plum, vinegar, and 1/4 teaspoon kosher salt in a small bowl
27
Let sit, tossing occasionally, until plum is lightly pickled, 10–15 minutes; drain
28
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
29
Add 2 tablespoons sour plum sauce and toss to coat; season with kosher salt
30
Top salad with remaining cucumber, peanuts, and mint
31
Taste and drizzle with more sauce as desired
32
Serve sprinkled with sea salt, plus more Aleppo and sumac