I've had the Chinese/Taiwanese pickled cucumber salad and I've seen recipes both involving Daikon and Cucumber...So I had figured why not? Needless to say I concocted this 'recipe'. I had used these items below...
Katsuo Mirin Furikake (Season Dried Bonito and Sesame Seed Mix)
Ichimi Togarashi (Japanese 5 spice I believe....Use with caution upon using the first time..)
And I had washed, prepped, and julienned the cucumber and daikon as best I could. I then taste tested the dressing a few times before I came to one suitable to my tastes. I had added my own pepper as I figure that the soy/ponzu/yuzu would do enough of the 'salting' itself once combined with the cut up cucumber and daikon.
I had added everything together, jiggled everything around in a closed container, and let it sit in the fridge for at least 20 minutes to an hour before chowing down. Once it was done chilling, I had used the green onion as flavor and garnish.
It's simple, healthy and good.