Carrot and Mooli Salad

This simple dish serves as a cool, refreshing break from spicier foods. You'll almost always see some version at a Korean meal. It's traditionally made with moo (sweet Korean radish), but daikon radish is more readily available and makes a fine substitute. Salting the daikon helps extract some of its bitterness.

Ingredients
200 Gms Carrot

200 Gms Daikon Radish

½ Tsp Salt

60 ml rice vinegar

2-3 Green Onions

2 Tsp Sugar

Sesame Oil to Taste

Method

1. Place the rice vinegar, sugar and 330ml water into a pan and bring to the boil. As soon as it boils allow to cool to room temperature. 
2. Slice the radish and carrot into 1” pieces and place it in a sieve. Finely Chop the green onions.
3. Sprinkle the vegetables with salt and allow it to stand for at least 30 minutes. This will draw some of the liquid out of the vegetables. Place the sieve over a bowl to catch the drips. 
4. Rinse the vegetables under cold water to remove the salt and squeeze dry in a clean towel. 
5. Place the vegetables in a clean bowl and pour over the vinegar solution, sesame oil and allow it to stand for at least one hour before serving. 
6. To serve remove the pickled vegetables from the vinegar. Any extra can be left in the liquid and stored in a sealed container in the fridge for around 3 days.