Jicama, Radish, and Pickled Plum Salad Recipe

Ingredients

• 3 red plums, each cut into 8 wedges
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1 1" piece ginger, peeled
• 2 cardamom pods, lightly crushed
• 1/4 cup fresh orange juice
• 2 tablespoons apple cider vinegar
• 1 teaspoon juniper berries
• 1/2 teaspoon gochugaru (coarse Korean red pepper powder) or 1/4 teaspoon crushed red pepper flakes
• 2 tablespoons fresh lime juice
• 1 red plum, sliced into thin wedges
• 1/4 cup unseasoned rice vinegar
• 1/4 teaspoon kosher salt, plus more
• 1 medium jicama, peeled, cut into matchsticks
• 2 medium watermelon radishes, cut into matchsticks
• 1/2 English hothouse cucumber, halved lengthwise, seeded, thinly sliced into half-moons, divided
• 1/3 cup unsalted, roasted peanuts, coarsely chopped, divided
• 1/4 cup mint leaves, thinly sliced, divided
• 1 teaspoon Aleppo pepper, plus more for serving
• 1 teaspoon sumac, plus more
• Flaky sea salt
• Gochugaru can be found at Korean markets. Sumac can be found at Middle Eastern markets and specialty foods stores. Both can be found online.