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Ingredients

• 1/4 cup  water
• 3 tablespoons  rice wine vinegar or white wine vinegar
• 1 cup  sesame tahini
• 1 tablespoon  reduced-sodium soy sauce
• 2 teaspoons  sugar
• 2 teaspoons  finely chopped beni shoga (pickled ginger), drained, or 1 teaspoon grated fresh ginger
• 1   clove garlic, minced
• 1/8 teaspoon  pepper
• 4 cups  shredded Chinese (napa) cabbage or lettuce
• 2 cups  shredded cooked chicken or turkey
• 1 cup  carrots cut into julienne strips
• 1 cup  pea pods, halved lengthwise
• 1 cup  seeded cucumber cut into julienne strips
• 1 cup  red sweet pepper cut into julienne strips
• 1/2 cup  sliced green onions
• 1 3-ounce package  low-fat ramen noodles

Description

Uncooked Ramen Noodles Add A Crunchy Note To This Flavor-packed Chicken And Vegetable Salad.

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