CUCUMBER, JíCAMA, AND PICKLED GINGER SALAD

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Cucumber, Jícama, and Pickled Ginger Salad image

Categories     Salad     Ginger     Vegetable     Side     No-Cook     Fourth of July     Picnic     Quick & Easy     Vinegar     Cucumber     Summer     Gourmet     Sugar Conscious     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

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

Steps:

  • 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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