For a variation, or to make a more substantial salad course, serve the radish salad over wilted Chinese cabbage:
2 tablespoons butter
1 medium onion, chopped
2 cloves garlic
1 cup white wine
1 head of Chinese cabbage, separated, rinsed
Fresh cumin seeds (use powdered if you don’t have fresh)
Salt & Black pepper
Melt the butter in a wok or other large pan, add the onion and sauté until translucent.
Add the garlic and sauté for an additional 1-2 minutes.
Add the wine and bring to a boil, then add the cabbage all at once (don’t worry, it shrinks). Use a pair of tongs to turn the cabbage in the pan as it cooks.
When the cabbage has wilted down, add a sprinkle of cumin, then salt & pepper to taste.
Serve the wilted cabbage on a plate, topped with the radish salad.