Pickled Ginger Salsa

Name: Pickled Ginger Salsa
Yield: Makes about 1 cup
Ingredients: Kosher or sea salt and freshly ground pepper; ¼ teaspoon sugar; Kosher or sea salt and freshly ground pepper; Kosher or sea salt and freshly ground pepper; 2 teaspoons fresh lime or lemon juice; 2 teaspoons fresh lime or lemon juice; 1 teaspoon toasted sesame seeds; 1 tablespoon chopped fresh cilantro; ¼ cup finely diced red onion; ¼ cup peeled, seeded, and diced cucumber; 1 tablespoon seasoned rice wine vinegar; 3 tablespoons chopped pickled ginger; ¼ cup peeled and diced jicama

Preparation info

Makes about
1
cup

Difficulty
Easy

Appears in

From the Earth to the Table

By John Ash

Published 1995

About

Ingredients

¼ cup peeled and diced jicama
¼ cup peeled, seeded, and diced cucumber
¼

Starter
Vegan

Method

In a medium bowl, combine the jicama, cucumber, red onion, ginger, vinegar, lime juice, cilantro, sesame seeds, and sugar. Season to taste with salt and pepper. Cover and refrigerate. This salsa is best used within a couple of hours of making.