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Sesame Ginger Stir Fry Salad

Prep time: 25 Minutes
Cook time:
Servings: 6


3 oz cellophane rice noodles
6 oz. shredded cabbage (about 3-4 cups)
1 yellow, orange or red bell pepper, diced
1 cup shredded carrots
1 cup cooked shrimp, diced chicken, or tofu (optional)
1/2 package Salad Pizazz!® Asian Medley™

2 tablespoons sugar
2 tablespoons cider or rice wine vinegar
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/4 cup soy sauce
1/4 tsp ginger powder
1/2 tsp garlic powder
1/8 tsp cayenne pepper
1 tablespoon lemon juice
Salt and pepper to taste


Break dry noodles into less than 3 inch lengths and cook according to package instructions.  Combine cold noodles with the cabbage, bell pepper, carrots and optional ingredients in a large salad bowl.  Combine all the vinaigrette ingredients and whisk until well blended.  Toss vinaigrette thoroughly with the salad bowl ingredients. Sprinkle with Salad Pizazz!® Asian Medley™ just before serving.  Enjoy!