Carrot and Radish Bundles

Name: Carrot and Radish Bundles
Prep time: 15 min
Total time: 25 min
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

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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.

Martha Stewart Living, March 2003

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Credit: EARL CARTER

Recipe Summary test

prep:

15 mins

total:

25 mins

Servings:

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

Step 1
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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Step 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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Carrot and Radish Bundles

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Carrot and Radish Bundles

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Ingredients

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