Iceberg Lettuce, Cucumber, and Carrot Salad with Sesame-Mustard Vinaigrette
1 min readFor a milder vinaigrette, substitute the hot Chinese mustard with prepared yellow mustard.
MAKES 4 SERVINGS
1⁄4 cup plain rice vinegar
1 tablespoon toasted (dark) sesame oil
1⁄2 tablespoon reduced-sodium soy sauce
1⁄2 tablespoon light brown sugar
1 teaspoon Chinese extra-hot mustard
2 cloves garlic, finely chopped
Salt and freshly ground black pepper, to taste
1⁄2 small head iceberg lettuce, cut into
1⁄4-inch-wide strips 1 medium cucumber (about 10 ounces), peeled, seeded, cut into thin 2-inch lengths
1⁄2 cup shredded carrots
In a small bowl, whisk together the vinegar, sesame oil, soy sauce, brown sugar, mustard, garlic, salt, and pepper until thoroughly blended. Arrange 1⁄4 of the lettuce on each of 4 serving plates, followed by 1⁄4 of the cucumber, then 1⁄4 of the carrots. Drizzle evenly with equal amounts of the vinaigrette (about 11⁄2 tablespoons). Serve at once.
{PER SERVING} Calories 67 • Protein 2g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 8g • Dietary Fiber 2g • Sodium 104mg
