Jícama, Carrot, and Peanut Salad Recipe

Jícama, Carrot, and Peanut Salad Recipe

  • 1/4 teaspoon dried hot red pepper flakes, or to taste
  • 1 1/2 cups julienne strips of jícama or firm pear
  • 1 1/2 cups julienne strips of carrot
  • 1/4 cup chopped salted roasted peanuts
  • 3 tablespoons fresh lime juice
  • 2 tablespoons thinly sliced scallion greens
  • 1/8 teaspoon ground cumin
  1. In a small heavy skillet dry-roast red pepper flakes over moderate heat, stirring, until fragrant, about 2 minutes. Transfer pepper flakes to a bowl and toss together with remaining ingredients and salt to taste.
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