Instructions: Blanch Chinese peas, bok choy, and won bok. In a bowl, combine the blanched vegetables with daikon, carrot, bamboo shoots, mushrooms, and corn. To make marinade, combine rice vinegar, sesame oil, water, soy sauce, sugar, garlic, ginger, wasabi, onion, and green onion; mix well. Pour marinade over vegetables and refrigerate for 30 minutes. To serve, place vegetables on lettuce leaves. Top with nori strips and sesame seed.

Makes 6 servings

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