Daikon and Carrot Salad

8 inch piece of daikon
2 large carrots
1 tsp salt
3 tbs caster sugar
4 1/2 tbs rice vinegar
1 tbs sesame seeds

Cut the daikon into 3 pieces. Peel the skin off. Peel the carrots, then cut them into 2 inch pieces. Slice both vegetable lengthwise, then crosswise to make thin matchsticks. Alternatively, you can use a grater or a mandoline

Place the vegetables in a bowl. Sprinkle with salt, mix well with your hands, and leave for 30 minutes. Drain the vegetables well, squeezing excess water gently out with your hands.

Mix the sugar and rice vinegar together in a bowl, stirring until the sugar is dissolved. Add the vegetables, stir well, and refrigerate overnight, stirring at least twice prior to serving.