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 courtesy of Back of the Box Recipes. Home Page

This recipe created by Kikkoman.