Carrot and Daikon Pickled Salad

1. 1

   Cut the tip off each carrot on a long diagonal.

2. 2

   Use a Benriner or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks.

3. 3

   You should have approximately 2 cups.

4. 4

   Place the carrots in a large strainer and set aside.

5. 5

   Use the same method to make daikon strips.

6. 6

   You should have approximately 2 cups.

7. 7

   Add to the carrots in the strainer and mix well with your hands.

8. 8

   Sprinkle on the salt and toss to mix.

9. 9

   Place over a bowl or in the sink and let stand for 20 to 30 minutes.

10. 10

    Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil.

11. 11

    Remove from the heat; cool to room temperature.

12. 12

    (Dont cook the vegetables, bathe them.)

13. 13

    Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl.

14. 14

    Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened.

15. 15

    Let stand for 1 hour before serving.

16. 16

    To serve, lift the salad out of the vinegar bath (see Note) and mound attractively on a plate.

* Per serving · 4 servings · Values may vary.

No additional tips available.