By Kathryn Washburn Breighner
This is super simple, fresh, and tasty.
1 medium jicama, peeled, cut sliced into strips
2 carrots, chopped
1 medium cucumber, chopped
15-20 radishes, chopped
In a small saucepan, bring to a simmer, stirring, 1/2 c rice wine vinegar, 1 t sugar, and 1/2 t pepper flakes. Pour the vinegar mixture over the vegetables, season with salt and pepper to taste and blend. Chill at least 2 hours before serving, stirring often to blend the flavors.