Use this shredded vegetable mixture as a topping on your favorite green salad.
- Servings: 4
Source: Martha Stewart Living, April 1998
- 4 large radishes, trimmed
- 1 medium carrot, trimmed
- 1 celery stalk, trimmed
- 6 chives, cut into 1-inch lengths
- 1 teaspoon celery seed
Using a box grater or mandoline, shred the radishes. Cut the carrot and celery into 1 1/2-inch lengths, then shred the pieces. Toss all the shredded vegetables in a medium bowl with chives and celery seed. Cover, and refrigerate until serving.