---------- Recipe via Meal-Master (tm) v8.02
  Categories: Oriental, Vegetables, Salads
       Yield: 8 servings
      24    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 for 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 3
   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.