1 small to medium sized daikon radish, peeled and julienned
2 carrots, peeled and julienned
1 cup white vinegar
1/2 cup pure cane sugar
1 tsp sea salt
Mix vinegar, sugar, and salt together until dissolved.
Combine radish and carrots into a large mixing bowl.
Pour vinegar mix over.
Mix until well coated.
Let sit in the fridge for 1 hour before serving.