Carrot and Daikon Salad


  • 1 medium carrot
  • 1 (3 inch) 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


  1. Peel and finely shred carrot and daikon. Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
  2. Gently squeeze out as much water as possible from vegetables.
  3. 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.