Pickled Vegetable Salad with Sesame Seeds

Ingredients

• 1/3 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
• 1/8 teaspoon crushed chili pepper flakes
• 3 cups shredded leaf lettuce
• 1 tablespoon toasted sesame seeds

Instructions

1. 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. 
2. 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. 
3. 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