Daikon-Carrot Salad (Rutku-burkānu salāti)

Serves 4 - 6, depending on portion size

• 4 medium carrots, scrubbed and peeled
• 1 5" long daikon, scrubbed and peeled (roughly equal in weight to the carrots)
• 1/2 cucumber, peeled
• 1 tsp prepared horseradish (more or less according to your taste and desired heat)
• 1/3 cup mayo
• 1/2 cup sour cream
• salt

Grate carrot, cucumber and daikon together into a medium bowl. Stir in horseradish and a pinch of salt. Add a spoonful of mayo and two heaping spoonfuls of sour cream. Mix well, adding additional mayo or sour cream¹ as needed to pull the salad together. Taste, adjust horseradish² and salt as needed.

Notes:

1. As for the sour cream and mayo, as always, I used more sour cream than mayo. I added just enough to bind the veggies into a cohesive, creamy salad.
2. This is another one of those recipes that really depends on the cook's judgment. My horseradish, prepared at home, is somewhat spicier than store-bought and different people react to horseradish in different ways. You want enough to be felt but not enough to overpower.