---------- Recipe via Meal-Master (tm) v8.01
  
       Title: Smashed Radishes in Soy Dressing
  Categories: Vegetarian, Dressings, Chinese
       Yield: 4 servings
  
       2    Dozen fresh red radishes            3 tb Peanut oil
       2 ts Salt                                1 ts Sesame oil
       1 ts White vinegar                     1/4 ts Fresh ginger juice
       1 ts Sugar                                    Chinese parsley garnish
       3 ts Thin soy sause                 
  
   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
   30 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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