Radishes belong to the same family of vegetables as kale and cabbage and offer some of the same disease-preventing benefits. I use the same simple oil-and-vinegar dressing here as on my Bitter Melon Salad, so both salads can be served together at a picnic or on a buffet.
2 daikon radishes or 1 bunch red radishes, stems removed
1 cup seasoned rice vinegar
2 Tbs. extra-virgin olive oil
1 tsp. minced garlic
1 tsp. sea salt
1/4 tsp. white pepper
2 chopped hard-boiled eggs
6-8 sliced grape tomatoes
1. Slice the radishes very thinly using a food processor or mandoline.
2. To make the dressing, mix together the rice vinegar, olive oil, garlic, salt, and pepper. Let stand and allow the flavors to blend for up to 1 hour.
3. Toss the radishes with dressing.
4. To assemble, arrange the sliced radishes on salad plates. Top with the chopped eggs and tomato slices, evenly divided.