Use any array of colorful veggies.  This makes a great side dish for a party buffet, or a picnic salad.  You can prepare the vegetables up to step up to 2 days ahead.

Serves: 6


  • 1/3 cup rice wine vinegar, mirin, or any sweet white wine
  • 2 Tbl water
  • 2 Tbl granulated sugar
  • 1 tsp low-sodium soy sauce
  • 1/2 medium English cucumber, halved lengthwise, 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 Tbl minced peeled ginger root
  • 1/8 tsp crushed chili pepper flakes
  • 3 cups shredded leaf lettuce
  • 1 Tbl toasted sesame seeds


  1. Combine the vinegar and water in a small microwave-safe bowl; blend in the sugar and heat for 30 to 60 seconds on medium heat, mixing until the sugar dissolves. Blend in the soy sauce. Set aside.
  2. Put the cucumber, carrots, snow peas, green onion, ginger root, and chili pepper flakes in a medium bowl.
  3. Pour the vinegar-soy sauce mixture over the top; toss gently until the vegetables are well coated. Cover the bowl and marinate in the refrigerator for 4 hours or overnight.
  4. Serve on a bed of lettuce, drizzling remaining the marinade over the salad. Sprinkle with sesame seeds.