Crunchy Radish Salad

Looking like long, overgrown white carrots, these radishes are a staple in Chinese cookery. I have seen them referred to as icicle radish, Chinese turnip and rettish. In Britain, they are known as mooli or Chinese white radish. They are never eaten raw in China, but I enjoy their crunchy texture, especially in salads such as this. They have a mild peppery taste which is muted by cooking them; in this recipe, they are salted to remove the bite. Once this is done, the radishes lend themselves