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

Directions

1. For dressing, in blender container or food processor bowl combine water, vinegar, tahini, soy sauce, sugar, beni shoga or ginger, garlic, and pepper. Cover and blend or process until smooth. Set aside.

2. In a large salad bowl toss together cabbage or lettuce, chicken or turkey, carrots, pea pods, cucumber, sweet pepper, and onions. Remove seasoning mix from ramen noodle package; save for another use. With hands, break noodles over salad. Pour dressing over salad and toss gently to mix. Serve immediately. Makes 4 main-dish servings.

Make-Ahead Tips: Prepare dressing; cover and chill 24 hours ahead of time. Shake dressing before serving. Cook chicken and shred. Cover and chill up to 24 hours ahead of time.