Pink Radish Salad In Garlicky Soya Dressing

• 1 Chinese "Inner Beauty" pink radish (xinlimei; SHIN-lee-may))
• 1 clove of garlic
• 3 teaspoons light soy sauce
• 1 teaspoon water
• 1 teaspoon Chinkiang black vinegar
• 1/2 teaspoon granulated sugar
• 1 tablespoon vegetable oil
• 1 piece dried Sichuan chili (or other large dried chili)
• 3 sprigs cilantro
• 1/2 teaspoon toasted white sesame seeds

1. Wash and peel the radish, lopping off the gnarly ends. Go around the whole bulb with a vegetable peeler. Then, using a very sharp knife, slice off pieces by turning the radish as you cut irregular, not-too-thick "petals", essentially beveling the sides of the whole radish. go around the radish top to bottom, about three times (you should end up with about 300 grams of petals). Set aside and plastic-wrap the leftover radish for another use (such as in a coleslaw).
2. Finely mince the garlic or push it through a garlic crusher. Combine with the soy sauce, water, vinegar and sugar and set aside.
3. Heat up the vegetable oil in a frying pan or wok. Chop the top off the chilli and let the seeds tumble out and discard the seeds, then chop the chilli into 1cm-long sections. Just before the oil starts smoking, add the dried chillies, tipping the pan to let the chillies float in the pooled-up oil and fry for 30 seconds (at this point it will have only just begun turning very dark -- if the darkening happens sooner, you can stop cooking to prevent burning it).
4. Pour the hot oil and chillies to the sauce mix.
5. Toss to combine, then top with chopped cilantro (I like to put several whole leaves on) and the toasted sesame seeds.

chinese, clove of garlic, soy sauce, water, black vinegar, sugar, vegetable oil, chili, cilantro

Taken from food52.com/recipes/39065-pink-radish-salad-in-garlicky-soya-dressing (may not work)