Pico de Gallo

• 6 tablespoons light soy sauce
• 2 tablespoons red or black Chinese vinegar
• 2 teaspoons sugar
• 1 teaspoon toasted sesame oil
• 1 small scallion, thinly sliced
• 1 small knob ginger about 2 inches long, peeled and cut into thin sticks
• 1 pineapple, peeled, quartered lengthwise, and trimmed of core
• 1 large jicama, peeled and halved root to stem
• 1 large carrot, peeled
• 1 seedless cucumber (with peel)
• 1 to 2 tablespoons cilantro, basil or mint, finely chopped, for garnish

1. For the dipping sauce: In a small bowl, stir the soy sauce, vinegar and sugar until the sugar dissolves.
2. Add sesame oil, scallion and ginger.
3. Rest for at least 15 minutes before using.
4. For the fruit and vegetables: Using a mandoline or a sharp knife, slice the pineapple lengthwise about 1/16 inch thick.
5. Trim into rectangles no more than 5 inches long.
6. Lay the jicama on its flat side and slice, with mandoline or knife, thin enough to curl.
7. Trim into rectangles.
8. Slice the carrot and cucumber to the same thinness, and trim to no more than 5 inches long.
9. Roll the fruit and vegetables around your index finger to form small barrels, and divide equally, standing them upright, among four small plates.
10. If desired, the barrels can be fastened with toothpicks or arranged on small bamboo skewers.
11. Garnish with cilantro, and serve with dipping sauce.

soy sauce, red, sugar, sesame oil, scallion, knob ginger, pineapple, jicama, carrot, cucumber, cilantro

Taken from cooking.nytimes.com/recipes/1014099 (may not work)