Carrot Salad

• 1 ½ c water
• ¾ c white vinegar
• ¾ c sugar
• 1 tsp salt
• 1 ½ c shredded carrot
• 1 ½ c shredded daikon

Combine water, vinegar, sugar and salt in a saucepan and cook over medium heat until sugar and salt are dissolved. Cool to room temperature and add shredded vegetables. Allow to marinate for 30 min., or up to 5 days, refrigerated.

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