JICAMA, RADISH, AND PICKLED PLUM SALAD

Jicama, Radish, and Pickled Plum Salad image

Provided by Gerardo Gonzalez

Number Of Ingredients 22

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3 red plums, each cut into 8 wedges
1 teaspoon sugar
1 teaspoon kosher salt
1 1" piece ginger, peeled
2 cardamom pods, lightly crushed
1/4 cup fresh orange juice
2 tablespoons apple cider vinegar
1 teaspoon juniper berries
1/2 teaspoon gochugaru (coarse Korean red pepper powder) or 1/4 teaspoon crushed red pepper flakes
2 tablespoons fresh lime juice
1 red plum, sliced into thin wedges
1/4 cup unseasoned rice vinegar
1/4 teaspoon kosher salt, plus more
1 medium jicama, peeled, cut into matchsticks
2 medium watermelon radishes, cut into matchsticks
1/2 English hothouse cucumber, halved lengthwise, seeded, thinly sliced into half-moons, divided
1/3 cup unsalted, roasted peanuts, coarsely chopped, divided
1/4 cup mint leaves, thinly sliced, divided
1 teaspoon Aleppo pepper, plus more for serving
1 teaspoon sumac, plus more
Flaky sea salt
Gochugaru can be found at Korean markets. Sumac can be found at Middle Eastern markets and specialty foods stores. Both can be found online.

Steps:

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.
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.
Strain sour plum sauce through a fine-mesh sieve into a small bowl; discard solids. Set aside.
Plums can be macerated 12 hours ahead; chill. Sauce can be made 3 days ahead; cover and chill.
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.
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.