Crispy Oriental Radishes

Serve as an appetizer with broiled fish or chicken

Yield: 1 cup

Ingredients

1 1/2 cups halved radishes

3/4 teaspoon salt

1 tablespoon rice wine vinegar*

1/4 teaspoon ground black pepper

Directions:

In a small bowl, toss radishes with salt; cover and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.

Transfer radishes to a strainer; rinse and drain, removing as much salt as possible. Pat dry with paper towel; return to bowl. Stir in vinegar and black pepper. Cover and refrigerate up to 24 hours.

*Available in the Asian food section in most supermarkets

Recipe compliments of The North American Radish Council

Please note that some ingredients and brands may not be available in every store.