This is another German favorite, traditionally made with those long big white radishes, which are much milder than the round red ones. You can make it with a combination of both if you're feeling peppery.
Wash and peel a nice long white radish. Slice the beast paper thin, preferably with a mandoline or food processor. Julienne works well too, but shredding is a bit much.
Salt the sliced stuff liberally and leave in a colander to drain for a while. Mix in some sour cream, probably more salt (you'll be astonished at how radish ZAPS salt), white pepper, a bit of sugar or sweetener, a little vinegar and a little garlic powder. Add a liberal handful of chopped fresh chives (or finely chopped scallions) and a less liberal handful of finely chopped parsley. Stir well and chill a bit. Is really at its best the next day.
ETA: If you need to do fat free, use plain yogurt, preferably Greek style, in place of sour cream.
