“Smashing” the radishes–slightly crushing them as opposed to totally flattening them–allows the dressing to permeate the radishes. You can cut them up instead, though smashing is more fun–in a primal/primary sort of way…

1 bunch radishes, greens removed, trimmed
1 t salt
1 T rice vinegar or white wine vinegar
2 t sugar
2 t soy sauce
3 T peanut oil (or olive oil)
1 t sesame oil, regular or dark
1 t finely grated fresh ginger
1 scallion, finely chopped

1. Using the bottom of a heavy drinking glass, or any other blunt kitchen object, slightly crush the radishes. Put into a bowl, sprinkle with salt and set aside at room temperature for about 15 minutes.

2. Combine vinegar, sugar, soy sauce, peanut oil, sesame oil, and ginger.

3. Drain any liquid from the radishes. Lightly rinse. Pat dry with a kitchen towel. Put into a serving bowl. Pour dressing over them. Cover and refrigerate for at least 30 minutes. Before serving, sprinkle with chopped scallion.