Ingredients: serves 4 appetizer portions

• 1.5 oz rice vermicelli, prepared according to the package direction
• a gem of lettuce
• 1 carrot, jullienned
• ¼ red bell pepper, chopped
• ¼ yellow bell pepper, chopped
• 1 small persian cucumber, chopped
• ⅓ c. store-bought crispy onion
• ½ c. Kewpie Yuzu & Kosho Dressing

Directions:

1. Wash a gen of lettuce and separate the leaves. Keep 8 to 10 leaves.
2. In a bowl, mix rice vermicelli and 3 Tbsp. dressing. Set aside.
3. Over lettuce, 1 to 2 spoonfuls of rice vermicelli mixture. Add red and yellow bell pepper, carrot, cucumber, and crispy onion. Repeat the procedure. Drizzle the dressing evenly before serving.