| 1 | Adjust the parts until the dressing is to your liking. |
| 2 | I like it fairly vinegary. |
| 3 | The amount will depend on how much vegetable you are dressing. |
| 4 | Radishes: trim and slice thinly. |
| 5 | The chinese lightly smash the radish slices (i use the bottom of a heavy glass), thus the salad is called "smashed radishes" (great name for getting kids to try it). |
| 6 | Cucumbers: trim and slice thinly. |
| 7 | I like to score the cucumber before slicing it, to give it an interesting design. |
| 8 | I usually put the radishes or cucumbers (or combined) in a plastic bag and pour the dressing over. |
| 9 | This way i can get the air out of the bag and not worry about having to turn the veggies while they marinate. |
| 10 | Refrigerate for at least an hour. |
| 11 | (longer is okay, but the veggies will look darker the longer they sit in the soy sauce dressing). |
| 12 | I take this to lunch as a relish/salad when i"m tired of dill pickles and pickled carrots. |
| 13 | I like the heat of the radishes |
