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Sweet Baby Carrot and Lo Bok Salad
By Chef Ida Rodriguez


2 cups Lo Bok Radish Grated
2 small Melissa’s Sweet Baby Carrots (2-3), grated
1/2 teaspoon Salt
2 teaspoons Sugar
2 tablespoon Rice Wine Vinegar
1 tablespoon Soy Sauce


    Combine lo bok and carrot in bowl, sprinkle with salt and let stand for 30 minutes.

    Squeeze out accumulated liquid and transfer vegetables to a serving dish.

    Combine vinegar, sugar and soy sauce in a pan and bring just to a boil.

    Remove from heat and let cool before using.

    Pour dressing over vegetables, toss well to mix and refrigerate for 30 minutes before serving.