2 pounds daikon
1 1/2 teaspoons salt
1 Tablespoon sugar
1 Tablespoon white vinegar
dash of dark sesame oil
2 Tablespoons canola oil
Trim the ends of the daikon, peel, and coarsely grate it. In a colander set into a larger bowl, toss the grated daikon with the salt. Set aside to drain for 20 to 30 minutes, until about a cup of liquid has collected in the bowl. (Squeezing some of the liquid out of the daikon from time to time will speed up the process.)
Meanwhile, peel and coarsely grate the carrot and place it in a serving bowl. In a small bowl, mix together the sugar, vinegar, and sesame oil and set aside. When the daikon is well drained, stir it into the carrots. Add the vinegar mixture and toss well.
Slice the scallions thinly on the diagonal and mound them on the top of the salad. Heat the vegetable oil and immediately pour it over the scallions--this will make a sizzling sound. Toss well.
Serve at room temperature or chilled.