Recipe for Japanese Pickled Vegetables - (Yasai No Sokuseki-Suke) 
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Yield:
6
Ingredients:
Amount Ingredient
4 cup assorted vegetables
(cucumber sticks, celery sticks,
shredded (not grated) cabbage, green and red sweet pepper strips, and bean sprouts)
1/4 cup rice vinegar
(or diluted cider vinegar)
2 tbl cooking sherry
2 tbl lite soy sauce
2 tbl water
2 tsp sesame oil
1 x strip lemon rind - (1 1/2" long)
Sugar substitute equal to 2 tspns sugar
Instructions:
Instructions: Place prepared vegetables in flat-bottomed dish.

In small bowl, whisk together vinegar, sherry, soy sauce, water, sesame oil, lemon rind, and sugar substitute. Pour over vegetables; toss to coat. Cover and refrigerate, stirring occasionally, for 2 to 4 hours or until marinated.

Serve sprinkled with sesame seeds.

This recipe yields 6 servings.

Serving size: 1/6 recipe.

Comments: The typically Japanese flavorings in this salad mustards pungency, rice vinegars mild acidity, soy sauces saltiness, and sesame seeds toastiness enhance the taste of the vegetables.

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