Radish or Cucumber Salad (Korean)

Yields:	8 servings
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1	large	radishes	korean, or, 1 thinly sliced english cucumber
2	teaspoons	salt
2	teaspoons	red pepper flakes	*
2	teaspoons	sugar
1 1/2	tablespoons	vinegar
2	tablespoons	scallions, spring or green onions	minced
1	teaspoons	garlic	minced

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.

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These were great! Soft and moist. A huge hit at the office! Will definetly make again and again.

Reviewed by sparkicam