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The Bittersweet Salad makes one contrast do most of the work: sweet carrot against the sharper, more assertive character of daikon. Thin slicing keeps the two textures closely matched.

As with the related cucumber-and-daikon salad, a short salt rest changes the vegetables before the dressing is added. It draws off water and helps the final seasoning cling more evenly.

The dressing is only rice vinegar and a mild sweetener. Let the salad sit briefly after tossing so the flavors settle, then serve while the vegetables still have a clear snap.

Ingredients

• 1 cup carrots, thinly sliced
• 1 1/2 cups daikon, thinly sliced
• 1 teaspoon salt
• 1/4 cup rice vinegar
• 2 tablespoons agave nectar or another mild sweetener

Method

Place the carrots and daikon in a colander, sprinkle with salt and rest for 5–10 minutes. Rinse, then gently squeeze out excess water. Stir the rice vinegar and sweetener together until dissolved, toss with the vegetables and let stand for 15–30 minutes before serving.