To make the salad, heat a small saucepan over medium heat. Warm vinegar, and remove from heat. Stir in maple syrup until dissolved. Set aside to cool completely.

In a large mixing bowl, toss together cucumber, carrot, daikon and salt. Allow to sit for 20 minutes, then rinse and drain well. Squeeze all remaining water. Return to mixing bowl; toss with ginger and vinegar mixture, and refrigerate for at least 2 hours before serving.