Szechuan Chicken Salad
This flavorful salad is a hit all year round for adults and kids, alike. A grown-up helper (GH) can assist young cooks with chopping, but kids of all ages will have fun adding the ingredients and tossing them together.
- 3 tablespoons rice wine vinegar
- 3 tablespoons honey
- 2 tablespoons Tamari
- 2 tablespoons hot sauce
- 3 tablespoons vegetable oil
- Salt and freshly ground pepper
- 1 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 shiitake 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 at the grocery store
- 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 choose to include them. Toss everything together to coat and garnish with sesame seeds.