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

  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 dissolve. Whisk in the soy sauce and set aside. 
  2. 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. 
  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.  

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.