|Carrots||4 , scraped|
|Japanese radish||2 , peeled (Also Called Daikon)|
|Cider vinegar||10 Tablespoon|
|Soy sauce||1 Tablespoon|
|Green ginger||1⁄2 Inch, peeled and chopped (Fresh)|
Carefully cut the carrots and radishes into long, thin strips.
Arrange in a bowl, sprinkle with the salt and set aside for 45 minutes.
Drain off any water which appears on the surface of the vegetables and dry on kitchen towels.
Transfer the vegetable strips to a shallow serving bowl.
Put all the remaining ingredients into a screw-top jar and shake vigorously to mix.
Pour the dressing over the salad and serve at once.
Serving size: Complete recipe
Calories 378 Calories from Fat 11
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.29 g1.5%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 3101.3 mg129.2%
Total Carbohydrates 84 g28%
Dietary Fiber 17.8 g71.1%
Sugars 59.3 g
Protein 7 g14.5%
Vitamin A 815.2% Vitamin C 271.8%
Calcium 27.9% Iron 22.8%
*Based on a 2000 Calorie diet