Home Cooks > Recipes > Pagoda Salad
Yield: Yield: 6 servings
1 large head iceberg lettuce
1 large carrot, peeled and shredded
1 tablespoon minced fresh cilantro or parsley
2 tablespoons Kikkoman Rice Vinegar
4 teaspoons Kikkoman Soy Sauce
1 tablespoon sesame seed, toasted
2 teaspoons sugar
- Rinse, core and drain lettuce; shred enough with knife to measure 6 cups and toss with carrot and cilantro.
- Measure vinegar, soy sauce, sesame seed, sugar and 1 Tbsp. water into screwtop jar with lid; shake well until sugar dissolves.
- Pour over lettuce mixture and toss lightly to combine.