Ingredients

• 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

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.