- 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
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.