|Rice vinegar||1 Tablespoon|
|Sugar||1⁄4 Cup (4 tbs)|
|Julienned peeled daikon||1 1⁄2 Cup (24 tbs) (Japanese White Radish)|
|Julienned carrots||1⁄4 Cup (4 tbs), peeled|
Cut lemons in half.
Squeeze juice into measuring cup.
Scoop out pulp and discard, reserving lemon shells.
Trim bottoms so halves stand upright.
If using within 2 hours, stuff each with damp paper towels.
Add enough vinegar to lemon juice to equal 1/2 cup.
Transfer to small saucepan.
Add sugar and 1/4 teaspoon salt and cook over low heat just until sugar and salt dissolve.
Remove sauce from heat, cover and refrigerate.
Place radish julienne in medium bowl.
Sprinkle lightly with salt.
Let stand 2 to 3 minutes.
Squeeze to wilt slightly; drain well.
Repeat for carrot.
Combine carrot and radish in large bowl.
Pour chilled lemon sauce over vegetables.
Let stand at room temperature at least 30 minutes.