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    Pagoda Salad

    1 large head iceberg lettuce
    1 large carrot, peeled and shredded
    1 tablespoon minced fresh cilantro or parsley
    2 tablespoons distilled white 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.

    Makes 6 servings

    This recipe created by Kikkoman.

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