Namasu (Daikon and Carrot Salad)

• 12 daikon radish, cut in half so ends are round (about 4 inches/10 cm long)
• 12 carrot (about 2 in/5 cm long)
• 1 teaspoon salt
• citrus zest (optional, only use yuzu, but website doesn't recognize the name)
• 1 12 tablespoons sugar
• 1 12 tablespoons rice vinegar
• 1 tablespoon water
• 14 teaspoon salt

1. Peel the daikon and carrot.
2. Thinly slice the daikon and carrot lengthwise into 1/8-inch-thick slabs (3 mm thickness).
3. Stack a few slabs at a time and cut lengthwise into 1/8-inch-thick strips.
4. Put daikon and carrot julienned strips in a bowl and sprinkle salt.
5. Give a gentle massage and set aside for 5-10 minutes.
6. Meanwhile combine all the ingredients for the seasonings in a small bowl and whisk well together.
7. Squeeze water out of daikon and carrot and put in a new bowl.
8. Pour the seasonings and mix well togther.
9. Garnish with thin strips of yuzu and serve at room temperature or chilled.
10. Note:.
11. The ratio of carrot to daikon should be 1 to 5.

daikon radish, carrot, salt, yuzu, sugar, rice vinegar, water, salt

Taken from www.food.com/recipe/namasu-daikon-and-carrot-salad-512820 (may not work)