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.