SMASHED RADISHES IN SOY DRESSING

      Title: SMASHED RADISHES IN SOY DRESSING
  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.
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