4      carrots, peeled and julienned into 1 ½ -2 ½” lengths

     1      7 oz. bag JONATHAN’S BEANSPROUTS, chopped slightly

     1      2 oz. package JONATHAN’S DAIKON RADISH GREENS

or

      1     2 oz. package JONATHAN'S PEA SHOOTS, chopped slightly

            DRESSING:

     2      Tablespoons Rice Vinegar

     2      tablespoons Soy Sauce

     2      teaspoons bottled Garlic Ginger Marinade

     2      Tablespoons Sesame Seed Oil

     4      Tablespoons Canola Oil

             Salt and Pepper to taste

Combine carrots and beansprouts in a bowl. In a small bowl whisk together dressing ingredients.  Add to carrots and beansprouts and toss thoroughly. This can marinate for an hour or a day.

                                                                      Recipe Serves 4

Immediately before serving sprinkle the Diakon Radish Greens or Pea Shoots on the mixture and toss gently.