Asian Carrot Salad

4 largish carrots, 

2 medium white turnips [or Japanese radishes - Mooli/daikon], 

1 tsp salt, 

150ml cider vinegar, 

2 tbs sugar, 

1tbs soya sauce, 

1- 2cm fresh root ginger very finely chopped. 

1 tbs chopped pine nuts - optional

Cut the carrots and turnip [or radish] into long thin strips, arrange in a bowl, sprinkle with salt and leave for 45 minutes. Drain off any water that comes from the vegetables and dry on cloth or paper towels. Put vegetables in a serving bowl. Put all remaining ingredients in a screw-top jar. Shake vigorously to mix. Pour dressing over salad and serve immediately. Good with lots of things including hot rice dishes and quiche.