Ingredients

• 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

Instructions

1. In a serving bowl combine vegetables and ginger. Toss.
2. 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