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1
Set out the ingredients of your choice on one or more plates or shallow bowls to accompany any meal.
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2
Cut the tip off each carrot on a long diagonal.
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3
Use a mandoline or other vegetable slicer or a coarse grater to slice the carrots into strips, or use a knife to cut into matchsticks.
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4
You should have approximately 2 cups.
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5
Place the carrots in a large strainer and set aside.
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6
Use the same method to make daikon strips.
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7
You should have approximately 2 cups.
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8
Add to the carrots in the strainer and mix well with your hands.
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9
Sprinkle on the salt and toss to mix.
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10
Place over a bowl or in the sink and let stand for 20 to 30 minutes.
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11
Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil.
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12
Remove from the heat; cool to room temperature.
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13
Don't cook the vegetables, bathe them.
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14
Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl.
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15
Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened.
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16
Let stand for 1 hour before serving.
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17
To serve, lift the salad out of the vinegar bath and mound attractively on a plate.
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18
Rinse the bean sprouts well in cold water, drain, and place in a large bowl.
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19
Add scallions and set aside.
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20
Place the remaining ingredients in a nonreactive saucepan and bring to a boil, stirring with a wooden spoon to dissolve the salt and sugar.
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21
Remove from the heat and let cool to room temperature.
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22
Pour the vinegar mixture over the sprouts and scallions and stir gently to immerse all the vegetables.
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23
Let stand at room temperature for 1 to 2 hours.
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24
Drain the bean sprouts and serve mounded on several plates.
