Ingredients
2 baby carrots, peeled
4 radishes
1/2 cucumber, peeled
2 stalks celery
2 small beets
1 small bulb fennel, halved lengthwise
1 small lotus root, peeled and blanched
Preparation
Prepare an ice bath. Using a Japanese mandoline, very thinly slice vegetables directly into ice bath. Let stand until vegetables begin to curl, about 15 minutes. Drain well.
