Last night was the Vietnamese dinner extravaganza at our house. I've
offered this at the Church auction several times, and is always well
received. Most of the menu was from recipes, but the salad was pure
inspiration. I was at Uwajimaya grocery shopping on Thursday night when
I spied watermelon radishes. They have a flavor similar to daikon, but
their cross-sections look suspiciously like watermelon (green and white
with a red center). This is the final result:

Cucumber and Watermelon Radish Salad

2 regular cucumbers, peeled, seeded, and cut in thin half moons
2 large watermelon radishes (about 1/2 lb), peeled and cut in thin half
moons
2 scallions, thinly sliced
1-2 tsp. each salt and sugar
1/3 cup rice vinegar
2 tbsp. roasted sesame oil
liberal shaking of roasted black sesame seeds

Combine all ingredients and refrigerate for 2 hours. Note: Any longer
and the red color will leach from the radishes. It's not unsightly, but
you want the maximum color contrast. Serves about 8.

The surprise of the evening was that the SO let his "hidden Martha
Stewart" out. He ironed the tablecloth and all of the napkins, then
googled to figure out how to fold the napkins. What a trouper!

Cindy

--
C.J. Fuller

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