Ingredients

• ⅓ cup rice wine vinegar*
• 2 tablespoons water
• 2 tablespoons granulated sugar
• 1 teaspoon low-sodium soy sauce
• ½ medium English cucumber, halved lengthwise, very thinly sliced on a diagonal
• ½ medium English cucumber, halved lengthwise, very thinly sliced on a diagonal
• 2 medium carrots or daikon radishes, very thinly sliced
• 1 cup (3 ounces) snow peas, stem ends removed, halved crosswise
• 1 medium green onion, sliced lengthwise, then in 1-inch strips
• 1 tablespoon minced, peeled ginger root
• ⅛ teaspoon crushed chili pepper flakes
• 3 cups shredded leaf lettuce
• 1 tablespoon toasted sesame seeds

Directions

1. Combine vinegar and water in a small microwave-safe bowl. Whisk in sugar. Heat for 30 to 60 seconds on medium power, then stir until sugar dissolves. Whisk in the soy sauce and set aside.
2. Place cucumbers, carrots, snow peas, green onions, ginger root and chili pepper flakes in a medium bowl. Pour vinegar-soy sauce mixture over vegetables and toss gently until the vegetables are well-coated. Cover bowl and place in refrigerator for 4 hours or overnight.
3. After vegetables have marinated, remove from refrigerator. Serve on a bed of lettuce. Drizzle remaining marinade over the salad and sprinkle with sesame seeds.

Notes

Before you begin: Wash your hands.

Substitute rice wine (mirin) or any sweet white wine for rice wine vinegar.

Vary the veggies! An array of colorful vegetables — prepared sunomono-style — makes a great side dish for a party buffet or as a picnic salad, which can be prepared up to two days in advance.

Nutrition per serving