Cucumber, Jícama, and Pickled Ginger Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
2 teaspoons white-wine vinegar |
1/2 teaspoon sugar |
1/4 teaspoon salt |
2 tablespoons olive oil |
1 seedless cucumber (1 1/4 lb; usually plastic-wrapped), cored and cut into 1/8-inch-thick matchsticks |
1/2 lb jicama, peeled and cut into 1/8-inch-thick matchsticks (2 cups) |
2 tablespoons drained bottled pickled ginger, finely chopped |
Directions:
1. Whisk together vinegar, sugar, and salt in a small bowl until sugar is dissolved, then add oil in a slow stream, whisking until emulsified. Toss together cucumber, jicama, ginger, and dressing in a bowl until combined well, then let stand, covered and chilled, 15 minutes.
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