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1. Set aside one whole radish for garnish. Thinly slice five of the radishes. Cut remaining four radishes into halves or quarters.
2. Use a vegetable peeler to cut thin, ribbonlike 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.