Japanese Pickled Daikon and Carrot Salad

READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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.
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