Japanese Pickled Daikon and Carrot Salad

Description
Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys.



Ingredients

 * 1 medium carrot
 * 1 (3 inches) piece daikon radishes
 * 1 teaspoon salt
 * 3 tablespoons rice vinegar
 * ½ teaspoon Japanese soy sauce
 * ⅛ teaspoon peeled and grated fresh ginger
 * 2 teaspoons sugar

Directions

 * 1) Peel and finely shred carrot and daikon.
 * 2) Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
 * 3) Gently squeeze out as much water as possible from vegetables.
 * 4) In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
 * 5) Add vegetables and refrigerate for 8 hours.
 * 6) Salad will keep for up to 1 week in sealed container in refrigerator.