Recipe for White Radish and Carrot Slaw

Yield:

Time:

Wash and peel the radish and carrot. Thinly slice the radish and tile them flat on the cutting board. Take the knife and run through the slices, making shreds the thickness of matchsticks. Slice the carrot on the diagonal, creating long carrot coins. Tile and make matchsticks. Place all of the radish and carrot into a bowl with the salt, and toss together. Set it aside for 10 minutes.
Make the liquid mixture by combining the water, vinegar, and sugar. Stir until the sugar dissolves.
Pour all of the vegetables into a container with the liquid, and cover. Put into the refrigerator until ready to serve.

You have a choice using a Japanese, Chinese, or a Korean variety of radish. I like using daikon or Joseon.
If you find yourself not wanting to slice your radish and carrot with a knife, pass it through a mandoline slicer.
I like to season my vegetables with salt before combining with the liquid mix; it adds flavor and draws out some of the water.
When the sliced radish and carrot have finished sitting, there will be a pool of liquid at the bottom of the bowl. Pour the rendered juice into the container along with the vegetables.
To dissolve the sugar faster, heat the vinegar and sugar together in a small saucepan. Once the sugar has dissolved, place the mixture into the container and combine with cold water to cool the mixture. Then proceed to put the vegetables into the container.

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