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.

Japanese Pickled Daikon and Carrot Salad

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.