This approach works so well for a couple of factors: First, salting draws water out of the veggies, so they’re more tasty. Then squeezing expels more water and unwinds them into a crunchy-but-silky state. A last flavoring then has much more effect: The veg have actually been primed to take in the rice vinegar and salt.

Components

• 6 cups very finely shaved or sliced radishes
• 1/4 white onion, extremely thinly sliced
• 1 cups caribbean curry powder
• Kosher salt
• 1/4 cup skilled rice vinegar
• 2 Tablespoon. extra-virgin olive oil

Preparation

• Integrate veggies and onion in a medium bowl; season kindly with salt. Let sit up until they begin to launch their water, 8 – 10 minutes, then start to massage, carefully in the beginning so they do not break, then harder as they start to expel their liquid, up until softened to about the texture of coleslaw. Put off all excess liquid and include vinegar and oil; toss to coat. If required, taste and season with more salt.

• Do Ahead: Slaw can be made 3 days ahead. Cover and chill, caribbean curry powder.