Daikon and Carrot Salad

Time: 24 hours
Notes:
Recipe from Japanese Cookbook: Good served with hard boiled eggs seasoned with mayo and soysauce and accompanied with cucumber sticks and smoked salmon

INGREDIENTS

8″ daikon 2 carrots 1 tsp salt 3 tbsp sugar 41/2 tbsp rice vinegar 1 tbsp toasted sesame seeds

DIRECTIONS

1. Cut daikon and carrot into thin matchstick slices 2. Place in bowl with salt and leave for about 30min 3. squeeze all water out 4. mix sugar and vinegar until sugar is dissolved 5.Pour over daikon, carrot mix and stir well. Refrigerate 24 hours and sprinkle with sesame seeds when ready to serve