Recipe - Smashed Radishes In Soy Dressing

24 Fresh red radishes
2 teaspoon Salt
1 teaspoon White vinegar
1 teaspoon Sugar
3 teaspoon Thin soy sause
3 tablespoon Peanut oil
1 teaspoon Sesame oil
One fourth teaspoon Fresh ginger juice
Chinese parsley for 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 3
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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini