Ingredients
- 14 oz daikon radish peeled and cut into 2 inch matchsticks
- 3 oz carrots peeled and cut into 2 inch matchsticks
- 1 tsp kosher/sea salt (1/2 tsp table salt)
Dressing
- 1.5 tbsp sugar
- 1.5 tbsp rice vinegar
- 1 tbsp water
- 1/4 tsp kosher/sea salt (half of 1/4tsp table salt)
Instructions
- In a bowl, sprinkle salt over daikon and carrot and gently combine. Set aside for 10 minutes. (This will help draw out the extra liquid so the veggies stay crunchy.)
- Whisk together all dressing ingredients. Set aside.
- Squeeze out moisture form daikon and carrots and place in serving dish or storage container. Pour dressing and lightly toss to combine.
- Serve chilled.
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