This salad is a great antidote to the heavy, brown mess of food that Thanksgiving often is.
1. Peel radish with a peeler or paring knife.
2. Trim the ends.
3. Cut in half, then into quarters and then into pieces and place in a bowl.
3a. Follow #3 for a seedless cucumber (optional)
4. Add rice vinegar to taste.
5. Add a ts of sugar.
6. Add sea salt to taste.
7. Mix and refrigerate about 1 hr before serving
12. Garnish with parsley (optional)