Pickled Daikon And Carrot

• 1 medium (8-ounce) daikon, peeled
• 1/2 carrot, peeled
• 2 teaspoons white vinegar
• 1 teaspoon sugar
• 1/2 teaspoon kosher salt

1. Using the slicing disk of a food processor or a very sharp knife, slice the daikon into paper-thin disks.
2. Use a knife to cut the disks into long, very thin strips.
3. Slice the carrot lengthwise into very thin slices, and cut each slice into very thin strips.
4. In a medium bowl, combine the vinegar, sugar and salt and mix until the sugar has dissolved.
5. Add the daikon and carrot and toss.
6. Serve at room temperature along with barbecued meat.

daikon, carrot, white vinegar, sugar, kosher salt

Taken from cooking.nytimes.com/recipes/8827 (may not work)