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.