Title: Smashed Radishes in Soy Dressing
Categories: Vegetarian Dressing Chinese
Yield: 4 Servings

2		Dozen fresh red radishes
2	ts	Salt
1	ts	White vinegar
1	ts	Sugar
3	ts	Thin soy sause
3	tb	Peanut oil
1	ts	Sesame oil
1/4	ts	Fresh ginger juice
		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.

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