Korean Carrot and White Radish Salad

Ingredients (use vegan versions):

• 1 medium size carrot, julienned
• 1/2 lb. white radish, julienned (daikon)
• 1 tablespoon salt
• 1 tablespoon sesame oil
• 1 tablespoon rice vinegar
• 1/4 tablespoon soy sauce
• 1/4 tablespoon vegan sugar
• pinch cayenne

Directions:

Put the carrot and radish in a bowl. Add the salt, mix well and let sit for 1 hour. Drain thoroughly, pressing out as much liquid as possible. Add the sesame oil, vinegar, soy sauce, vegan sugar, and cayenne. Mix and eat.