1/3 c. rice vinegar or white wine vinegar
1/4 c. water
1 tbsp. vegetable oil
1/4 tsp. salt
1/8 tsp. pepper
1 med. cucumber, peeled, thinly sliced
1 tsp. sugar
1/2 sm. onion, thinly sliced
1/2 c. thinly sliced red radishes (about 4 med. radishes)
2 tbsp. chopped fresh cilantro or parsley
4 red leaf lettuce leaves

In a medium container, combine vinegar, water, oil, salt, pepper and sugar. Cover tightly. Shake vigorously 15 seconds. Add cucumber, onion, radishes and cilantro or parsley. Gently stir vegetables in marinade to coat. Cover tightly. Refrigerate at least 4 hours or up to 2 days.

To serve, place a lettuce leaf on each of four salad plates. Use a slotted spoon to lift cucumber mixture from marinade. Spoon 1/4 of cucumber mixture onto each lettuce lined plate.