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. www.backofthebox.com Home Page This recipe created by Kikkoman.