Asian Pickled Vegetables

Photo: Melanie Acevedo

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Asian Pickled Vegetables
Radishes rarely show up on dinner tables, maybe because they can be pungent. Early-spring varieties are the best, since once summer's heat comes, they can become harsh and woody.
Why this dish isn't the same old: Paper-thin radish shavings become supple and flavorful after a 15-minute soak in rice wine vinegar. They're appearing at all kinds of restaurants these days and are a refreshing alternative to coleslaw as a side for spicy foods like tacos or pulled pork.
The supporting cast: Carrots and seedless cucumbers.
Get the recipe: Asian Pickled Vegetables