Ingredients

• 2 teaspoons white-wine vinegar
• 1/2 teaspoon sugar
• 1/4 teaspoon salt
• 2 tablespoons olive oil
• 1 seedless cucumber (1 1/4 lb; usually plastic-wrapped), cored and cut into 1/8-inch-thick matchsticks
• 1/2 lb jicama, peeled and cut into 1/8-inch-thick matchsticks (2 cups)
• 2 tablespoons drained bottled pickled ginger, finely chopped

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Instructions

1. Whisk together vinegar, sugar, and salt in a small bowl until sugar is dissolved, then add oil in a slow stream, whisking until emulsified. Toss together cucumber, jicama, ginger, and dressing in a bowl until combined well, then let stand, covered and chilled, 15 minutes.