Cucumber, Jcama, and Pickled Ginger Salad


  • 2 teaspoons white-wine vinegar
  • 2 tablespoons bottled pickled ginger
  • ½ pound jicama
  • ½ teaspoon sugar
  • ¼ teaspoon salt
  • 2 tablespoons olive oil
  • 1 seedless cucumber (1 1/4 lb; usually plastic-wrapped)

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.

View full recipe at Epicurious


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