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Jicama & radish salad-martha stewart living

Yield: 6 Servings

Ingredients:

• 1 sm Or 1/2 large jicama peeled -& cut into 1/4-inch batons
• 1 Bunch radishes (about 1 C) -cut into small cubes
• 2 lg Carrots peeled & cut into -small cubes
• 1 Cucumber

Instructions:

peeled if waxy -seeded & cut into small -cubes 1/2 c Rice wine vinegar 1/2 ts Red-pepper flakes 1/4 c Sugar Leaves from 5 sprigs of -cilantro 2 Scallions thinly sliced 1/4 c Peanuts toasted & coarsely -crushed 1. Toss vegetables together in a medium bowl. 2. In a small saucepan combine vinegar red-pepper flakes and sugar. Bring to a boil and simmer for 5 minutes. Pour over vegetables; let marinate for at least 1 hour or up to 2 days in the refrigerator. 3. When ready to serve combine with cilantro leaves scallions and peanuts reserving a little of each for garnish. Serve immediately. Martha Stewart Living/Feb. & March/94 Scanned & fixed by Di and Gary

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