Jicama, Radish, and Pickled Plum Salad

Preparation

1. Sour plum sauce:

   Step 1

   Toss plums, sugar, and salt in a medium saucepan. Cover and let sit, tossing occasionally, until plums have released their juices, at least 2 hours.

   Step 2

   Add ginger, cardamom, orange juice, vinegar, juniper berries, and gochugaru to plums. Bring to a boil, then reduce heat and simmer, stirring often, until plums break down and become jammy, 20–25 minutes. Stir in lime juice; let cool.

   Step 3

   Strain sour plum sauce through a fine-mesh sieve into a small bowl; discard solids. Set aside.

2. Do Ahead

   Step 4

   Plums can be macerated 12 hours ahead; chill. Sauce can be made 3 days ahead; cover and chill.

3. Salad:

   Step 5

   Toss plum, vinegar, and 1/4 teaspoon kosher salt in a small bowl. Let sit, tossing occasionally, until plum is lightly pickled, 10–15 minutes; drain.

   Step 6

   Toss pickled plum, jicama, radishes, half of cucumber, half of peanuts, half of mint, 1 teaspoon Aleppo pepper, and 1 teaspoon sumac in a large bowl. Add 2 tablespoons sour plum sauce and toss to coat; season with kosher salt. Top salad with remaining cucumber, peanuts, and mint. Taste and drizzle with more sauce as desired. Serve sprinkled with sea salt, plus more Aleppo and sumac.