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Recipes
June 2015

Jicama, Radish, and Pickled Plum Salad

By Gerardo GonzalezPhotography by Christopher Baker

4.0

(6)

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 information

  • Yield

    4 Servings

Ingredients

Sour Plum Sauce

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

Salad

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

Ingredient Info

Gochugaru can be found at Korean markets. Sumac can be found at Middle Eastern markets and specialty foods stores. Both can be found online.

Need to make a substitution?

Preparation

  1. Sour Plum Sauce

    Step 1

    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.

    Step 2

    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.

    Step 3

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

    Step 4

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

  2. Salad

    Step 5

    Toss plum, vinegar, and ¼ tsp. kosher salt in a small bowl. Let sit, tossing occasionally, until plum is lightly pickled, 10–15 minutes; drain.

    Step 6

    Toss 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 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.

Nutrition Per Serving

Calories (kcal) 230 Fat (g) 6 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 40 Dietary Fiber (g) 11 Total Sugars (g) 20 Protein (g) 5 Sodium (mg) 1040
Explore Bon AppétitSaladJicamaVegetableRadishPlumStone FruitFruitEasyQuickSideGluten-FreeDairy-FreeVeganVegetarianDinner