Ingredients
⅓ cup rice wine vinegar
2 tablespoons water
2 tablespoons granulated sugar
1 teaspoon low-sodium soy sauce
½ medium cucumber, halved lengthwise, very thinly sliced
2 medium carrots or daikon radishes, very thinly sliced
1 cup snow peas, stems removed, halved
1 medium green onion, sliced lengthwise
1 tablespoon minced, peeled ginger root
⅛ teaspoon crushed chili pepper flakes
3 cups shredded leaf lettuce
1 tablespoon toasted sesame seeds
Instructions
Combine vinegar and water in a small microwave-safe bowl. Whisk in sugar. Heat for 30 to 60 seconds on medium power, then stir until sugar dissolve. Whisk in the soy sauce and set aside.
In a medium bowl, place cucumbers, carrots, snow peas, green onions, ginger root and chili pepper flakes. Pour vinegar-soy sauce mixture over vegetables and toss gently until the vegetables are well-coated. Cover bowl and place in refrigerator for 4 hours or overnight.
After vegetables have marinated, remove from refrigerator. Serve on a bed of lettuce. Drizzle remaining marinade over the salad and sprinkle with sesame seeds.
Adapted from eatright.org