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