Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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, 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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