Name: Jicama, Radish, and Pickled Plum Salad
Yield: 4 Servings
Ingredients: 3 red plums, each cut into 8 wedges; 1 teaspoon sugar; 1 teaspoon kosher salt; 1 1-inch piece ginger, peeled; 2 cardamom pods, lightly crushed; ¼ cup fresh orange juice; 2 tablespoons apple cider vinegar; 1 teaspoon juniper berries; ½ teaspoon gochugaru (coarse Korean red pepper powder) or ¼ teaspoon crushed red pepper flakes; 2 tablespoons fresh lime juice; 1 red plum, sliced into thin wedges; ¼ cup unseasoned rice vinegar; ¼ teaspoon kosher salt, plus more; 1 medium jicama, peeled, cut into matchsticks; 2 medium watermelon radishes, cut into matchsticks; ½ English hothouse cucumber, halved lengthwise, seeded, thinly sliced into half-moons, divided; ⅓ cup unsalted, roasted peanuts, coarsely chopped, divided; ¼ 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.

A white platter of jicama radish and pickled plum salad on a white background.

Christopher Baker

Inspired by chile salt–sprinkled mangos, this salad is so deftly seasoned, you won’t even notice there’s not a drop of oil in the whole dish.

Recipe notes