I grew up with this salad. It's one of the staple salads my mom makes. And she makes it well. A very simple, yet delicious combination. For some reason, maybe because she makes it so often, I've never made it at home. That is until we hosted our first vegetarian dinner, where I made my favorite meatless side dishes. This one made the cut.
There's not much of a recipe here. You want to have equal parts of carrot and radish. Daikons tend to be watery, so after grating, I lightly salted the radish and let it drain for about 20 minutes. Then, I squeezed the excess moisture out and combined it with the carrots. The dressing is even easier. Equal parts of mayo and sour cream. For two carrots and one medium radish, I used about two large spoonfuls of each. Start with less, you can always add more. I seasoned with salt, and refrigerated it for a couple of hours before serving.
I enjoy this salad especially with pilaf and barbecue meats, but it was good without those things as well.