Radish Cucumber Salad
2 parts vinegar
1 part water or sherry
1 part soy sauce or tamari
1 to 2 drops toasted sesame oil
sugar, to taste
ginger, to taste (optional)
cucumbers, to taste
radish, to taste
1. In a bowl, combine all ingredients; whish thoroughly. Adjust the parts until the dressing is to your liking.
2. Cucumbers: Score cucumber lenthwise with a fork, then thinly slice.
3. Radishes: trim and slice thinly. The Chinese lightly smash the radish slices (I use the bottom of a heavy glass), thus the salad is called Smashed Radishes (great name for getting kids to try it).
4. Put the radishes and cucumbers (or combined) in a plastic bag and pour the dressing over. This way I can get the air out of the bag and not worry about having to turn the veggies while they marinate.
5. Refrigerate for at least 1 hour. (Longer is okay, but the veggies will look darker the longer they sit in the soy sauce dressing.)
I take this to lunch as a relish/salad when I'm tired of dill pickles and pickled carrots. I like the heat of the radishes.