Carrot and Radish Bundles
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Martha Stewart Living, March 2003
- Prep Time 15 minutes
- Total Time 25 minutes
- Yield Serves 4
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Ingredients
- 2 carrots, sliced into julienne (about 1 cup)
- 4 to 6 red radishes, trimmed and sliced into julienne (about 1 cup)
- 1/2 cup snow-pea shoots
- 1 cup packed fresh mint leaves
- 2 tablespoons rice-wine vinegar
- Coarse salt and freshly ground pepper
- 1 small head Bibb lettuce, leaves separated
Directions
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In a medium bowl, combine carrots, radishes, pea shoots, and mint. Add vinegar; season with salt and pepper. Toss gently to coat.
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Place a small handful of vegetable filling on a lettuce leaf. Fold sides over filling, and roll up to make a bundle. Repeat with remaining ingredients. Serve chilled or at room temperature.
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