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
- 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.