Can be prepared in 45 minutes or less.

Ingredients

　　1/4 teaspoon dried hot red pepper flakes, or to taste

　　1 1/2 cups julienne strips of jícama or firm pear

　　1 1/2 cups julienne strips of carrot

　　1/4 cup chopped salted roasted peanuts

　　3 tablespoons fresh lime juice

　　2 tablespoons thinly sliced scallion greens

　　1/8 teaspoon ground cumin

　　In a small heavy skillet dry-roast red pepper flakes over moderate heat, stirring, until fragrant, about 2 minutes. Transfer pepper flakes to a bowl and toss together with remaining ingredients and salt to taste.