12 trimmed radishes (~7 oz) or spring turnips
2 Tbsp plus 1 tsp Chinese light soy sauce
1 Tbsp distilled white vinegar (rice vinegar would be okay too)
1 tsp sugar
1/2 garlic clove lightly mashed, but left whole
3/4 tsp toasted sesame oil

Hit each radish with a potato masher or heavy cleaver (or something similar) to crush it lightly. A few pieces may fly off, but the radishes must stay whole. Put the soy sauce, vinegar, sugar, garlic and sesame oil in a bowl and mix well. Add the radishes and mix again. This salad may be served immediately or kept refrigerated in a closed jar for up to 2 weeks. This salad is also EXCELLENT with the spring turnips we have been receiving in our CSA. From Madhur Jaffrey's "World Vegetarian"