Remove the radish leaves.

Place one radish between a pair of chopsticks and slice thinly without cutting all the way through.

Turn it over and slice again at a 45º angle, about 1/2 deep.

Repeat with the remaining radishes.

Season with ½ tsp salt and let sit for about 15 minutes, then drain off the water.

Mix the sugar and white rice vinegar, whisking until the sugar dissolves.

If serving right away, toss the radishes with the dressing. If preparing ahead, add 1 tbsp water so the radishes can sit and lightly pickle in the sauce.

Garnish with fresh mint leaves.