
Szechuan Chicken Salad

We're Gearing Up For The Biggest Day In Football With Brandon Co…

Rach's Lemon Risotto + The Best Deals For Valentine's Day Gifts …

Bob Harper Joins Rach For Pasta Night + Makeover For Viewer Who …

Rob Lowe On Working With His Son on 9-1-1 Lone Star + Rach's Roa…

Rob Lowe On His "West Wing" Pride + What It's Like Working With …

How To Make Instant Pot Sausage & Shells | 20 Minute Meal | Pres…

Prodigal Son's Tom Payne On His Covid Wedding: "We got married b…

What Are Rachael & John Reading Right Now? | Books To Read In 20…

How To Make Raw Mushroom & Escarole Salad | Rachael Ray

How To Make a Sage Advice Cocktail | John Cusimano
Ingredients
- 3 tablespoons rice wine vinegar
- 3 tablespoons honey
- 2 tablespoons Tamari
- 2 tablespoons hot sauce
- 3 tablespoons vegetable oil
- Salt and freshly ground pepper
- 2-inch piece of ginger, grated
- 1 large clove garlic, grated or finely chopped
- 1 cup shelled frozen edamame, defrosted
- 1/2 head Napa or Savoy cabbage, shredded
- 1 small red bell pepper, thinly sliced
- 1/4 cucumber, halved lengthwise then thinly sliced on an angle
- 1/4 pound shitake mushrooms, stemmed and thinly sliced
- 4 scallions, very thinly sliced on an angle
- 3/4 pound deli-sliced chicken breast, torn or thinly sliced
- 1 cup crispy noodles from leftover take-out packets (optional)
- 3 tablespoons toasted sesame seeds, available on the Asian foods aisle of market
Yield
Serves: 4 servings
Preparation
In a salad bowl, combine the vinegar, honey, Tamari, hot sauce, oil, salt, pepper, ginger and garlic.
Add in the edamame, cabbage, pepper, cucumber, mushrooms, scallions, chicken and crispy noodles, if you have them. Toss to coat and garnish with sesame seeds.