Salad with Jicama Root Vegetables, Radish and Pickled Plum
4 servings
40 minutes
This refreshing salad is a true embodiment of Mexican cuisine, filled with vibrant flavors and textures. The crunchy base of jicama and radishes is complemented by pickled plums that add a subtle sweet-sour note revealed with each bite. A spicy plum sauce made with cardamom, ginger, and Aleppo pepper fills the dish with aromatic spices and mild heat. Sumac and juniper add complexity to the salad, while fresh mint and crunchy peanuts complete the composition with freshness and texture. This dish is perfect as a light dinner on its own or as an exquisite side to meat and fish dishes. The unmatched combination of ingredients makes it unique and worthy of attention from true gourmets.
1
Mix plums, sugar, and salt in a medium-sized pot. Cover with a lid and let sit, stirring occasionally, until the plums release their juice (at least 2 hours).
- Plums: 4 pieces
- Salt: 1.5 teaspoon
- Sugar: 1 teaspoon
2
Add ginger, cardamom, orange juice, vinegar, juniper berries, and gochugaru. Bring to a boil, then reduce heat and simmer for 20-25 minutes while stirring frequently until the plums break down and the mixture resembles jam. Stir in lime juice; let cool.
- Ginger root: 1 piece
- Cardamom: 2 pieces
- Freshly squeezed orange juice: 0.3 glass
- Apple cider vinegar: 2 tablespoons
- Juniper berries: 1 teaspoon
- Ground red Korean pepper: 0.5 teaspoon
- Freshly squeezed lime juice: 2 tablespoons
3
Strain through a fine sieve into a small bowl; discard the solids. Set aside.
4
Can be prepared in advance: plums can be prepared 12 hours before making the salad; store in the refrigerator. The sauce can be made 3 days before preparing the salad; cover and store in the refrigerator.
5
Mix plums, vinegar, and ¼ tsp of coarse salt in a small bowl. Let it sit for 10-15 minutes, stirring occasionally, until the plum is slightly marinated; drain the liquid.
- Plums: 4 pieces
- Rice vinegar: 0.3 glass
- Salt: 1.5 teaspoon
6
Mix pickled plum, jicama, radish, half a cucumber, half peanuts, half mint, 1 tsp Aleppo pepper with 1 tsp sumac in a large bowl. Add 2 tbsp sour plum sauce and mix; season with coarse salt.
- Plums: 4 pieces
- Radish: 1 piece
- Radish: 2 pieces
- Cucumbers: 0.5 piece
- Roasted peanuts: 50 g
- Mint: 50 g
- Aleppo pepper: 1 teaspoon
- Sumac: 1 teaspoon
- Sea salt: to taste
- Apple cider vinegar: 2 tablespoons
7
Garnish the salad with the remaining cucumber parts, peanuts, and mint. Drizzle with sauce to taste. Serve sprinkled with coarse salt, Aleppo pepper, and sumac.
- Cucumbers: 0.5 piece
- Roasted peanuts: 50 g
- Mint: 50 g
- Sea salt: to taste
- Aleppo pepper: 1 teaspoon
- Sumac: 1 teaspoon