Ingredients

• 10  radishes
• 2  medium seedless cucumbers
• 1  fresh jalapeno pepper, seeded and sliced into rings*
• 2  tablespoons chopped fresh basil or sorrel
• 1/2  teaspoon sugar
• 1/4  teaspoon salt
• 1  tablespoon olive oil
• 1  tablespoon white wine vinegar

Directions

1. Set aside one whole radish for garnish. Thinly slice five of the remaining radishes. Cut rest of radishes into halves or quarters.

2. Use a vegetable peeler to cut thin, ribbon-like lengthwise slices from cucumbers, discarding first slice. (You should have about 2 cups.)

3. In a bowl combine radish slices, halves, and quarters; cucumber ribbons; jalapeno pepper; basil, sugar; and salt. Drizzle with olive oil and white wine vinegar. Toss gently to coat. Garnish with reserved whole radish. Makes 6 side-dish servings.

*Because jalapeno peppers contain oils that can burn your skin and eyes, avoid direct contact with them as much as possible. Wear plastic or rubber gloves when working with jalapenos. If your bare hands do touch the peppers, wash your hands well with soap and water.