• 2 cups packaged shredded green cabbage
• 2 cups packaged shredded red cabbage
• 1 cup packaged shredded carrots
• 15 cherry or grape tomatoes, halved
• 1 (15-ounce) can hearts of palm, drained and sliced
• 1 (15-ounce) can Chinese baby corn, drained
• 1 (8-ounce) can sliced water chestnuts, drained
• For dressing
• 1/3 cup Mikee sesame teriyaki sauce
• 1/3 cup olive oil
• 1 tablespoon toasted sesame oil
• 2 frozen cubes crushed garlic
• 1 teaspoon honey
• 1 teaspoon ginger (or 2 teaspoons fresh grated ginger)

Preparation

1. In a salad bowl, place cabbages, carrots, tomatoes, hearts of palm, baby corn and water chestnuts.
2. In a separate small bowl, whisk together all dressing ingredients. Pour dressing over salad. Toss lightly, just enough to coat.
3. Serve at room temperature or chill in refrigerator for 30 minutes

Contributed by: Quick & Kosher, JAMIE GELLER