Ingredients

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. 

• 2 tablespoons thick teriyaki sauce*
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons sesame oil
• 1 (16-oz.) package shredded tri-color slaw blend
• 1/3 cup Mariani Dried Cranberries
• 2 tablespoons minced crystallized ginger
• 2 green onions, sliced
• Toasted sliced or slivered almonds
• Sesame seeds (optional)
• *Recipe is gluten-free if gluten-free teriyaki sauce is used

Directions

1. Stir together the teriyaki sauce, vinegar and sesame oil in a medium bowl.
2. 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.