New This Month

Under 30 Minutes

Carrot and Radish Bundles

In this novel take on a side salad, carrots, snow peas, radishes, and mint are served bundled up in a lettuce leaf. We cut the carrots and radishes into fine strips on a mandoline; you can also shred them on the large holes of a box grater.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: EARL CARTER

Source: Martha Stewart Living, March 2003


  • 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


  1. In a medium bowl, combine carrots, radishes, pea shoots, and mint. Add vinegar; season with salt and pepper. Toss gently to coat.

  2. 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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