Radish And Carrot Salad

== Description ==
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
You'll almost always see some version of this dish at a Korean meal. It's traditionally made with moo (sweet Korean radish), but daikon radish is more readily available and makes a fine substitute.
== Ingredients ==
* 2 cups (3-inch) julienne-cut peeled daikon radish
* 1 teaspoon kosher salt
* 1 cup (3-inch) julienne-cut carrot
* 1 tablespoon rice vinegar
* 2 teaspoons sugar
* 1 teaspoon mirin
== Directions ==
# Combine daikon and salt, tossing well to coat.
# Let stand at room temperature 30 minutes.
# Rinse with cold water; drain
# Combine daikon and carrot.
# Combine vinegar, sugar, and mirin, stirring until sugar dissolves.
# Drizzle over daikon mixture; toss to combine.
# Cover and chill.
Yield: 10 servings (serving size: 1/4 cup)
Category:Healthy Recipes
Category:Healthy Salads
Category:Low-calorie Recipes
Category:Low-fat Recipes
Category:No-cook recipes
Category:Salad Recipes
Category:Korean Recipes
Category:Korean Salads
Category:Korean Side Dishes
Category:Korean Vegetarian
Category:Korean Vegan
Category:Side Dish Vegetable Recipes
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Category:Vegan Recipes
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Category:Vegetarian Side Dish Recipes
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Category:Daikon Recipes
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Category:Carrot Side Dish Recipes
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Category:Sugar Recipes
Category:Mirin Recipes