CARROT AND DAIKON PICKLED SALAD (2 to 3 cups)
What you will need:
  • ½ lb carrots, peeled
  • ½ lb daikon radish, peeled
  • About ½ tsp kosher salt
  • 1½ cups water
  • ¼ cup rice vinegar
  • 2 Tbsp sugar
Instructions:
  1. Coarsely grate the carrots and daikon into strips, or use a knife to cut into matchsticks. Sprinkle on the salt and toss to mix and let stand for 20 to 30 minutes
  2. Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil. Remove from the heat; cool to room temperature. (Don't cook the vegetables, bathe them). Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl
  3. Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all the vegetables are well moistened. Let stand for 1 hour before serving
Recipe by What To Cook Today at http://whattocooktoday.com/dau-chua-carrot-and-daikon-pickled-salad.html