blake wrote:

> i kinda like this one:
>
> japanese carrot salad
>
> 1/2 tsp salt (or as needed)
> 3 to 4 carrots
> 1/4 cup rice vinegar
> 1 tbls sugar
> 1/2 tbls soy sauce
> 1/4 tsp m.s.g.
>
> cut peeled carrots in a fine julienne. spread over two plates, salt
> lightly, and let stand 30 minutes.
>
> meanwhile, mix together vinegar, sugar, soy sauce and m.s.g.
>
> squeeze most of the liquid from carrots a handful at a time and place in
> bowl. add above mixture and toss. wash hands so they don't stay orange.
>
> you can serve at this point, or refrigerate a while to let the carrots
> marinate. this will keep for up to a week and become more 'pickled' as
> time passes. recipe can be multiplied.
>
> (adapted from 'japanese cooking,' by peter and joan martin. the original
> called for about two-thirds daikon root, treated the same way as the
> carrots.)

I have a recipe for "Japanese Cucumber Salad" which has much the same
ingredients and technique, using cucumber slices instead of carrot julienne.
(The recipe is from a Bon Appetit cookbook.)

Bob