8 oz. daikon radish
1 lg. carrot
1 tsp. lemon peel
2 tbsp. sugar
1/2 c. rice vinegar
1 1/2 tsp. salt
1 tbsp. lemon juice

Slice daikon crosswise and cut each slice into thin strips. Cut carrot crosswise into 2 inch wide pieces. Slice each piece and cut into thin strips.

In a bowl, mix daikon and carrots and sprinkle 1 teaspoon salt and squeeze. Let stand 5 minutes. Rinse them under cold running water, drain and squeeze well. Cut lemon peel into thin strips and mix with daikon mixture, set aside.

Combine sugar, vinegar, lemon juice and 1/2 teaspoon salt and stir until sugar and salt are dissolved. Pour vinegar mixture over daikon mixture and let stand 1 hour. Makes 4 servings.