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  1/2 teaspoon Japanese soy sauce   1/8 teaspoon peeled and grated fresh ginger  2 teaspoons sugar

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