edamame (I used frozen already shelled, thawed)
pineapple tidbits (from a can)
sliced water chestnuts (from a can)
chopped green onions
sliced red bell pepper
Mix all ingredients in desired portions and proportions.
I use two salad dressings in combination for this: Ginger dressing (like the one at Japanese Hibachi restaurants) and a sweet Poppy seed dressing.
Add some crispy wontons or crispy chow mein noodles if you like.