You can even toss them into a salad. Reusable and refillable Misto lets you spray a thin coat of oil with fingertip ease. For more information or to order, click here. In a small bowl, toss radishes with salt. Cover and refrigerate until 1 to 2 tablespoons of water is released, about 30 minutes.
Transfer radishes to a strainer, rinse and drain, removing as much salt as possible.
Pat dry with a paper towel and return to bowl. Stir in vinegar, black pepper and, if desired, sesame oil.