Carrot and Daikon Pickled Salad

Add daikon to carrots and mix well with your hands. Sprinkle on the salt and toss to mix. Place over a bowl or in the sink and let stand for 20 to 30 minutes. Meanwhile, in a nonreactive saucepan, combine the water, vinegar, and sugar and bring to a boil. Remove from heat and cool to room temperature. (Don't cook the veggies, bathe them). Rinse the vegetables briefly with cold water, then squeeze dry and transfer to a medium bowl. Pour over the vinegar mixture and stir gently with a wooden spoon to ensure all vegetables are well moistened. Let stand for 1 hour before serving. To serve, life the salad out of the vinegar bath and mound attractively on a plate.