
Pickled Vegetable Salad with Sesame Seeds
Prep Time: 10
Cooking Time: 10
Ingredients
- 1/3 cup rice wine vinegar
- 2 tablespoons water
- 2 tablespoons granulated sugar
- 1 teaspoon low-sodium soy sauce
- ½ medium cucumber, halved lengthwise, very thinly sliced
- 2 medium carrots or daikon radishes, very thinly sliced
- 1 cup snow peas, stems removed, halved
- 1 medium green onion, sliced lengthwise
- 1 tablespoon minced, peeled ginger root
- 1/8 teaspoon crushed chili pepper flakes
- 3 cups shredded leaf lettuce
- 1 tablespoon toasted sesame seeds
Instructions
- 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 dissolve. Whisk in the soy sauce and set aside.
- In a medium bowl, place cucumbers, carrots, snow peas, green onions, ginger root and chili pepper flakes. 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.
- After vegetables have marinated, remove from refrigerator. Serve on a bed of lettuce. Drizzle remaining marinade over the salad and sprinkle with sesame seeds.
Adapted from eatright.org
Nutrition Facts
6 servings per container
Serving Size 1/6 recipe
Amount Per Serving | ||
---|---|---|
Calories 48 | ||
% Daily Value* | ||
Total Fat 0.8g | 1% | |
Saturated Fat 0.1g | 1% | |
Trans Fat 0 | 0% | |
Cholesterol 0 | 0% | |
Sodium 69mg | 3% | |
Total Carbohydrate 8.8g | 3% | |
Dietary Fiber 1.4g | 5% | |
Total Sugars 6.2g | 0% | |
Protein 1.3g | 0% |
Vitamin D 0 | 0% | |
---|---|---|
Calcium 38mg | 3% | |
Iron 1mg | 5% | |
Potassium 153mg | 3% |
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.