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Use this shredded vegetable mixture as a topping on your favorite green salad.

Martha Stewart Living, April 1998

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Servings:
4
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Ingredients

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Directions

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  • 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.

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