From Japanese Farm Food by Nancy Singleton Hachisu
It is rare to have carrots and daikon in the share at the same time. I think these two root vegetables are perfect together and was confident (and excited) that I would find a simple raw recipe using them together in this wonderful Japanese Farm Food cookbook!
1 cup Organic Rice Vinegar
3 TB organic granulated Sugar
3 cups julienned Daikon
1 1/4 cups julienned Carrots
1 1/2 tsp Sea Salt
Zest from 2 small Yuzu or 1 large Meyer Lemon, OR use the zest from the Grapefruit in this week’s share, cut into fine slivers
Heat the vinegar and sugar together in a small sauce pan over low heat to melt the sugar. Cool to room temperature before using. Keep the daikon and carrots in two separate bowls. Sprinkle the daikon with 1 tsp salt and the carrots with the remaining 1/2 tsp salt. Massage the salt in gently and let sit for 10 minutes before squeezing out the escess water and dropping into a clean medium-sized mixing bowl. Toss the daikon and carrots with the slivered citrus zest and cooled sweet vinegar. Chill for 1 day before serving cold.