A nice condiment for curry or other hot dishes. There is almost 2 hours of marinating involved here…
1 bunch radishes, trimmed
1 t salt
1/4 c rice vinegar
1 T sugar
1 t toasted (dark) sesame oil
1. Cut the trimmed radishes into 1/4-inch thick slices. Toss the radishes with the salt in a medium bowl and set aside, stirring occasionally, for 45 minutes. Drain off the liquid.
2. Meanwhile, heat the vinegar and sugar in a small saucepan, stirring just until the sugar dissolves. Remove the pan from the heat and cool the mixture to room temperature. Whisk in the oil.
3. Pour the vinegar mixture over the drained radishes. Marinate, stirring occasionally, for 30 minutes. Drain the radishes, if desired, before serving (they’re less messy to eat).