Yield: 4 servings
Measure | Ingredient |
---|---|
2 \N | Dozen fresh red radishes |
2 teaspoons | Salt |
1 teaspoon | White vinegar |
1 teaspoon | Sugar |
3 teaspoons | Thin soy sause |
3 tablespoons | Peanut oil |
1 teaspoon | Sesame oil |
¼ teaspoon | Fresh ginger juice |
\N \N | Chinese parsley garnish |
Remove heads and tails from radishes; wash. Using bottom of heavy drinking glass, about 2" across base, hit radishes on side to crack them - not mash them - so dressing can get into flesh. Avoid rendering a crushing blow no matter how you feel that day. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature.
Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice. Double amount of vinegar for a sharper taste, if desired. Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 30 minutes. If you make this dish ahead of time, pour on dressing 30 minutes before serving. Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve.