|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.