1. Peel and finely shred carrot and daikon. 2. Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes. 3. Gently squeeze out as much water as possible from vegetables. 4. In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves. 5. add vegetables and refrigerate for 8 hours. 6. Salad will keep for up to 1 week in sealed container in refrigerator. ---------------------------------------------------------------------------
Nutrition
Ingredients
