- Thinly slice 6 radishes and 2 cucumbers.
- Sprinkle with a tbsp. of salt and leave for 30 minutes.
- Rinse under cool water and press out the excess moisture.
- Toss in a bowl along with 1/2 cup chopped spring scallions.
- Season with 1/2 cup rice wine vinegar, fresh dill and a grinding of freshly ground pepper.
- Marinate for at least 30 minutes or overnight.
- Serve chilled.
-Ellen Ecker Ogden, author of From the Cook's Garden cookbook