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