Japanese Pickled Daikon and Carrot Salad

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“Crunchy and fresh, with a delightful flavor, this is a nice side to go with some of your other salads, vegetables, and chutneys. Not really a salad in the Western culinary sense, but more of a condiment, like seaweed salad. Prep time does not include refrigeration time. :)”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Peel and finely shred carrot and daikon.
  2. Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
  3. Gently squeeze out as much water as possible from vegetables.
  4. In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
  5. add vegetables and refrigerate for 8 hours.
  6. Salad will keep for up to 1 week in sealed container in refrigerator.

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