Radish or Cucumber Salad (Korean)
korean, or, 1 thinly sliced english cucumber
red pepper flakes
scallions, spring or green onions
Peel radish and cut into match stick pieces about 2 inches long.
Sprinkle with salt and let stand for 10 minutes.
Rinse to remove excess salt and drain well.
Wrap radish in several thicknesses of cheesecloth and squeeze out as much liquid as possible.
In bowl, combine radish with red pepper, sugar, vinegar, scallion and garlic, mixing well.
Serve at once or refrigerate to blend flavors.