This simple salad gets a quick start by using teriyaki sauce as the base for the dressing. You’ll find the cabbage blend or shredded cabbage and carrots in the produce department.
May be prepared several hours ahead and refrigerated until ready to serve. Recipe may be doubled or tripled for a crowd. Makes 4 to 6 servings.
* For a prettier salad, substitute 3 cups shredded green cabbage, 3 cups shredded purple cabbage and 1 cup shredded carrots for the tri-color blend.
TIP: Add 2 cups diced cooked chicken to make this a main dish salad.