Step 1: In a bowl, toss 4 carrots peeled and julienned and 1 cup of beansprouts chopped slightly.
Step 2: In a smaller bowl, whisk together 2 tablespoons rice vinegar, 2 tablespoons soy sauce, 2 teaspoons bottled garlic ginger marinade, 2 tablespoons sesame seed oil and 4 tablespoons canola oil. Add to carrot mixture and toss thoroughly. This can marinate for an hour or a day.
Step 3: Immediately before serving sprinkle radish sprouts and toss gently. Add salt and pepper to taste.