INGREDIENTS

(This should be made at least in the morning if not up to 5 days in advance)

1/2 Cucumber, julienned
2 Carrots, julienned
1/4 Daikon, julienned
1 Cup Sugar
1 Cup Water
1 Cup Rice Wine Vinegar, Unsweetened
2 tsp Sea Salt or Kosher Salt

Note: This recipe came from one I found on Pinterest.  Check out the original recipe here.

DIRECTIONS

Julienne the cucumber, carrots, and daikon.
Place in a large container.  I use a large mason jar.
In a measuring cup, add the sugar, water, rice wine vinegar, and salt.
Stir to ensure the sugar is dissolved.  Once the mixture is clear, pour it over the vegetables and make sure they are completely covered. 
(I typically have some liquid left over and put it in a separate mason jar to save for the next time.)
Place the cover back on the mason jar and store in the refrigerator.