- 1 ½ pounds mixed carrots, kohlrabi and radish, peeled and grated on the large
hole of a grater (any combination of veggies will do, approximately 4 cups) - ½ teaspoon salt
- 1½ cups water
- 1 tablespoon sugar
- ½ cup rice vinegar
- 2 tablespoons slivered mint or cilantro
1. Combine the grated vegetables in a large bowl and toss with salt. Place salted veggies in a strainer and let them stand for 30 minutes.
2. Combine water, sugar and vinegar in a saucepan and bring to a boil. Remove from heat. Allow to cool to room temperature.
3. Rinse veggies and squeeze dry. Combine liquid with veggies in a bowl and stir. Cover and refrigerate for at least an hour. Lift veggies from vinegar bath with slotted spoon and arrange on plate. Top with slivered herbs.
Source: Martha Rose Shulman