Pickled Radish and Carrot
|White radish||1 Small, peeled|
|Carrot||1 Medium, peeled|
|Red chili||1 , deseeded|
|White rice vinegar||2 Tablespoon|
Cut the radish and carrot into matchstick pieces, put in a bowl and sprinkle with salt, stirring to mix well.
Leave for 15 minutes, then squeeze to remove moisture.
Cut the chilli in very fine lengthwise shreds and add, together with sugar and vinegar, to the radish and carrot.
Combine and chill before serving.