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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. Combine vinegar, soy sauce, sesame seed, sugar and 1 tablespoon water into screwtop jar with lid; shake well until sugar dissolves. Pour over lettuce mixture and toss lightly to combine.
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