Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Stephen Ceideburg
   1       c            Sliced red or white radishes
     1/2   c            Sliced English (hothouse)
                        -cucumber
     1/2   c            Diagonally sliced carrot
     1/2   ts           Salt
   2       tb           Umeboshi vinegar *
   6       tb           Water
                        Lettuce leaves

Preparation:

* available in Asian markets or natural foods stores, or use white vinegar A vinegar made from umeboshi plums lends the vegetables a rosy hue, that contrasts with green lettuce leaves. In a medium bowl, toss together the radishes, cucumber, carrot and salt. Let sit at room temperature 2 hours. Press vegetables gently in a colander, to drain off liquid. Return vegetables to bowl. In a saucepan, bring the vinegar and water to a boil. Cool, then pour over vegetables. Cover bowl with plastic wrap and refrigerate 24 hours. To serve, arrange chilled pickled vegetables on lettuce leaves.