Created by Sue Lau on April 24, 2013
Step 1: Peel and finely shred carrot and daikon.
Step 2: Put vegetables into large bowl; sprinkle with salt and let stand for 30 minutes.
Step 3: Gently squeeze out as much water as possible from vegetables.
Step 4: In a bowl, combine vinegar, soy sauce, ginger and sugar, stirring until sugar dissolves.
Step 5: Add vegetables and refrigerate for 8 hours.
Step 6: Salad will keep for up to 1 week in sealed container in refrigerator.