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Serves four to six.Yields about 2-1/2 cups.
ingredients
1/2 tsp. kosher salt
1/4 cup granulated sugar
1/2 tsp. cayenne
3 Tbs. red-wine vinegar
2 Tbs. soy sauce
1 tsp. sesame oil
2 cups halved radishes, lightly crushed with the flat side of a chef’s knife
how to make
In a small bowl, combine the salt, sugar, cayenne, vinegar, soy sauce, and sesame oil. Stir to combine. Add the radishes; toss lightly. Cover and let sit for at least 15 minutes, or refrigerate for 1 hour before serving. (Don’t make the salad any more than an hour ahead or the red radish skins will start to get blotchy and fade.)
From Fine Cooking 52, pp. 56-60
August 1, 2002
photo: Amy Albert
