1
Wash and dry produce.
Trim scallions; cut scallion whites into 1-inch pieces and thinly slice scallion greens. Trim root end from lettuce; separate leaves.
In a small microwave-safe bowl, mix shredded carrots, vinegar, 1 tsp water, 1 tsp sugar, a big pinch of salt, and pepper (for 4, use a medium bowl, 2 tsp water, and 2 tsp sugar). Cover with plastic wrap; microwave for 30 seconds. Set aside to pickle, stirring occasionally.