Japanese Daikon Carrot Salad - cooking recipe

Ingredients

3 1/3 cups peeled and finely shredded daikon radishes
1/3 cup finely shredded carrot
1 1/2 teaspoons salt
1/4 cup rice vinegar or 1/4 cup white vinegar
3 tablespoons granulated sugar
1 teaspoon sesame seeds, toasted

Preparation

Toss radish, carrot and salt together in large bowl. Let stand for 10 minutes. Knead until soft. Squeeze dry.
Combine rice vinegar and sugar in small cup. Stir until sugar is dissolved. Pour over radish mixture. Toss until well coated.
Sprinkle with sesame seeds. Makes 2 cups.
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