Ingredients
DRESSING:
- 1/3 cup soy sauce
- 3 tablespoons rice vinegar
- 4 tablespoons sugar (or more, depending on taste preference)
- 1 cucumber, peeled and thinly sliced
- 8 ounces daikon, peeled and thinly sliced
- 1 Japanese eggplant, peeled and thinly sliced
- 1 carrot, peeled and julienned
- 1/2 teaspoon grated ginger
Directions
In a serving bowl combine vegetables and ginger. Toss.
In a saucepan combine soy sauce, vinegar and sugar. Bring to a boil, stirring to dissolve sugar, and cook for about a minute. Remove from heat and let cool. Pour dressing over vegetables and toss. Refrigerate for at least an hour before serving
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