Oysters with Spicy Jicama Salad

• 1/2 cup bottled chili sauce
• 5 tablespoons rice vinegar
• 1 10- to 12-ounce jicama, peeled, cut into matchstick-size strips (about 2 1/2 cups)
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 2 tablespoons sugar
• 1 tablespoon minced peeled fresh ginger
• 1 teaspoon minced seeded serrano or jalapeno chili
• 12 fresh oysters, shucked

1. Mix chili sauce and 3 tablespoons vinegar in small bowl.
2. Season sauce to taste with salt and pepper.
3. Mix jicama, next 5 ingredients and remaining 2 tablespoons vinegar in medium bowl.
4. Season salad to taste with salt and pepper.
5. (Sauce and salad can be prepared 8 hours ahead.
6. Cover separately and refrigerate.)
7. Divide chili-vinegar sauce between 2 small bowls; place 1 bowl in center of each of 2 plates.
8. Spoon 6 mounds jicama salad around each sauce bowl.
9. Top each mound of salad with 1 oyster.

chili sauce, rice vinegar, jicama, fresh mint, fresh cilantro, sugar, fresh ginger, serrano, fresh oysters

Taken from www.epicurious.com/recipes/food/views/oysters-with-spicy-jicama-salad-103865 (may not work)