1. Strip leaves from mint stems and coarsely chop. If you’ve got a mandoline slicer, now’s a perfect time to break it out for the radishes. If not, slice radishes as thinly as you can (reserve greens for some other use). Thinly slice scallions. Mince the garlic. 

  2. Combine all in a bowl and add salt and pepper to taste. Enjoy immediately or keep in the fridge for up to a few days.

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A bowl of red and white radishes sprinkled with green scallions and mint.