1.Place carrot and daikon in separate medium bowls, cover with iced water, and stand 15 minutes; drain, gently squeezing out excess moisture.
2.Place mint leaves on top of each other and roll up; cut into thin strips.
3.Place carrot, daikon and mint in medium bowl; toss gently to combine. Serve sprinkled with zest and seeds, drizzled with vinegar.
This refreshing salad is a perfect accompaniment to barbecued meat or fish.Note