1 ½ cups (185 g) daikon, julienned

1 ½ cups (180 g) carrot, julienned

½ cup (80 g) dill pickles, cut into thin rounds

3 tbsp (45 ml) rice vinegar

3 tbsp (45 ml) mirin

In a bowl, combine all of the ingredients. Season with salt and pepper. Let marinate for 15 minutes. Drain.

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