1 ½ pounds daikon radish, peeled
1 large carrot, peeled
1 T salt, or less
2 tablespoons sugar
1/3 cup unseasoned rice vinegar
2 dashes light soy sauce, or to taste (optional)
Cut daikon and carrot into thin shreds or grate in food processor. Combine in bowl, sprinkle with salt and toss well. Set aside about 20 minutes. Drain off liquid as it collects in bottom of bowl. Working in handfuls, squeeze out excess liquid and transfer vegetables to a bowl.
Dissolve sugar in vinegar and pour over vegetables. Toss. Refrigerate, tossing occasionally, at least an hour or overnight. Remove from refrigerator at least 30 minutes before serving; dish should be served at cool room temperature. Just before serving, taste and add soy sauce if desired. Toss again.
(Adapted from New York “Times” recipe)