Bordeaux Radish Wraps
By Chef Tom Fraker


8 very thin slices Melissa's Bordeaux Radish
2 each Purple, Yellow, White and Orange Baby Carrots, peeled; tops removed; quartered lengthwise
3 each Green Onions -- quartered lengthwise
2 Tablespoons Seasoned Rice Vinegar
1 pinch Kosher Salt
1 pinch Freshly Ground Pepper
8 Toothpicks


In a bowl, combine the carrots and the next 4 ingredients.

Place equal amounts of the carrot mixture onto each of the radish slices.

Roll them up and secure them with the toothpicks.

Servings: 8