Ingredients
4 large radishes, trimmed
1 medium carrot, trimmed
1 celery stalk, trimmed
6 chives, cut into 1-inch lengths
1 teaspoon celery seed
Preparation
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.
