Carrot and Daikon Pickled Salad

• 1/2 pound carrots, peeled
• 1/2 pound daikon radish, peeled
• About 1/2 teaspoon kosher salt
• 1 1/2 cups water
• 1/4 cup rice vinegar
• 2 tablespoons sugar

1. Cut the tip off each carrot on a long diagonal.
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. You should have approximately 2 cups.
4. Place the carrots in a large strainer and set aside.
5. Use the same method to make daikon strips.
6. You should have approximately 2 cups.
7. Add to the carrots in the strainer and mix well with your hands.
8. Sprinkle on the salt and toss to mix.
9. Place over a bowl or in the sink and let stand for 20 to 30 minutes.
10. Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil.
11. Remove from the heat; cool to room temperature.
12. (Dont cook the vegetables, bathe them.)
13. Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl.
14. Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened.
15. Let stand for 1 hour before serving.
16. To serve, lift the salad out of the vinegar bath (see Note) and mound attractively on a plate.

carrots, daikon radish, kosher salt, water, rice vinegar, sugar

Taken from www.cookstr.com/recipes/carrot-and-daikon-pickled-salad (may not work)