Smashed Radishes in Soy Dressing

• 24 each radishes red, fresh
• 2 teaspoons salt
• 1 teaspoon white vinegar
• 1 teaspoon sugar
• 3 teaspoons soy sauce, tamari thin
• 3 tablespoons peanut oil
• 1 teaspoon sesame oil
• 1/4 teaspoon ginger juice fresh
• 1 x cilantro for garnish

1. Remove heads and tails from radishes; wash.
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. Avoid rendering a crushing blow no matter how you feel that day.
4. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature.
5. Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice.
6. Double amount of vinegar for a sharper taste, if desired.
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. If you make this dish ahead of time, pour on dressing 30 minutes before serving.
9. Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve.

radishes red, salt, white vinegar, sugar, soy sauce, peanut oil, sesame oil, ginger juice fresh, cilantro

Taken from recipeland.com/recipe/v/smashed-radishes-soy-dressing-39777 (may not work)