- 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.
Pagoda Salad
ingredients
1 large head iceberg lettuce
1 large carrot, peeled and shredded
1 tablespoon minced fresh cilantro or parsley
2 tablespoons Kikkoman Rice Vinegar
4 teaspoons Kikkoman Soy Sauce
1 tablespoon sesame seed, toasted
2 teaspoons sugar
directions
THE STORY OF SOY SAUCE
Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.
READ THE STORY OF SOY SAUCE
