A refreshing ginger vinaigrette seasons this side salad. The noodles are added uncooked. They soften some while chilling, but still add crunch.
In a screw-top jar, combine the seasoning packet from the ramen noodles, the salad oil, rice vinegar, sugar, teriyaki sauce, ginger, sesame oil, and crushed red pepper. Cover and shake well to dissolve seasonings. Set aside. Cover ramen noodles and set aside.
In a large bowl, combine cabbage, mushrooms, pea pods, and sweet pepper. Shake dressing well; pour over cabbage mixture. Toss lightly to coat. Cover and chill for 2 to 3 hours.
To serve, break dry ramen noodles into small pieces. Add noodles to cabbage mixture; toss lightly to mix. Serve topped with toasted sesame seeds. Makes 4 to 6 side-dish servings.
Spread the seeds in a single layer in a small shallow baking pan. Bake, uncovered, in a 350 degree F oven for 5 to 10 minutes, stirring once or twice so seeds do not burn.