Ingredients
½cuprice wine vinegar
¼cupsugar
1tbsplight soy sauce
2mediumcarrots
2pickling persian cucumbers
1mediumdaikon radish
4red radishes
¼tspkosher salt
Preparation
In a large bowl, whisk together vinegar, sugar, and soy sauce; set aside. Using a vegetable peeler or mandoline, thinly slice carrots, cucumbers, and daikon lengthwise into ⅛-inch-thick strips.
Transfer to bowl with dressing. Add radishes and salt; toss well. Set aside to marinate 15 to 20 minutes, then serve.
For a stronger flavor, marinate up to 3 days in the refrigerator.
