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V Red, White, and Green Crunch Salad

Adapted from the book Asparagus to Zucchini

1 small bunch radishes–stems, leaves and ends trimmed off
4–5 Asian turnips, scrubbed
1 small cucumber, seeded
4 tablespoons rice wine vinegar
1 tablespoon sugar
4 tablespoons fresh mint
Salt and pepper to taste

Finely dice (or chop if you prefer) the radishes, turnip and cucumber. Combine with remaining ingredients and 4 Tablespoons water in a bowl. Chill ½ to 1 hour before serving. You can always experiment by including some of the mint compliments listed above.