Jicama, Radish, and Pickled Plum Salad

Ingredients

• •3 whole red plums, each cut into 8 wedges
• •1 teaspoon sugar
• •1 teaspoon kosher salt
• •1 piece ginger
• •2 pods cardamom pods
• •¼ cup fresh orange juice
• •2 tablespoons apple cider vinegar
• •1 teaspoon juniper berries
• •½ teaspoon gochugaru
• •2 tablespoons fresh lime juice
• •1 whole red plum
• •¼ cup unseasoned rice vinegar
• •¼ teaspoon kosher salt
• •1 medium jicama
• •2 medium watermelon radishes
• •½ whole English hothouse cucumber
• •⅓ cup unsalted roasted peanuts
• •¼ cup mint leaves
• •1 teaspoon Aleppo pepper
• •1 teaspoon sumac
• •1 pinch flaky sea salt
• •note

Cooking Instructions

1. 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.

   120 min

2. 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.

   25 min

3. 3.

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

   5 min

4. 4.

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

5. 5.

   Toss plum, vinegar, and 1/4 teaspoon kosher salt in a small bowl. Let sit, tossing occasionally, until plum is lightly pickled, 10-15 minutes; drain.

   15 min

6. 6.

   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. Add 2 tablespoons 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.

   10 min