Can be prepared in 45 minutes or less.
Recipe information
Yield
Serves 2
Ingredients
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
Preparation
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.
