Smashed Radishes in Soy Dressing

1. 1

   Remove heads and tails from radishes; wash.

2. 2

   Using bottom of heavy drinking glass, about 2 inches across base, hit radishes on side to crack them - not mash them - so dressing can get into flesh.

3. 3

   Avoid rendering a crushing blow no matter how you feel that day.

4. 4

   Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature.

5. 5

   Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice.

6. 6

   Double amount of vinegar for a sharper taste, if desired.

7. 7

   Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 3 minutes.

8. 8

   If you make this dish ahead of time, pour on dressing 30 minutes before serving.

9. 9

   Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.