Serve as an appetizer with broiled fish or chicken
Yield: 1 cup
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.