Recipe information
Total Time
35 minutes
Yield
Makes 4 servings
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
Preparation
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.
