- Stir together the teriyaki sauce, vinegar and sesame oil in a medium bowl.
- Add remaining ingredients and toss well to coat.
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.