Szechuan Dinner Salad

READY IN: 20mins
Recipe by PaulaG

This is an adaption of a Rachael Ray recipe. A great dinner salad when it is way to hot to cook. Either cooked chicken or pork can be used. We prefer the pork loin. Enjoy!

Top Review by mersaydees

This is a pretty salad, but given the work it takes and the end result, I don't think it's a repeat for me. I have Rachael Ray's 1st 6 cookbooks and couldn't find this in any of them; I was curious since I wondered what could go so wrong with such right ingredients! Except for the "crisp chow mein noodles" that is; I normally never use them, but threw caution to the wind, so to speak, to try this recipe! I also broke out the Mandoline to slice and dice everything! I think this is a pretty salad, I think the dressing is fine, I just think that the crisp chow mein noodles degraded it. Made for Newest Zaar Tag.

Ingredients Nutrition

  • Dressing

  • 3 tablespoons rice wine vinegar
  • 3 tablespoons honey
  • 2 tablespoons soy sauce
  • 1 -2 tablespoon hot sauce
  • 2 tablespoons sesame oil
  • salt and pepper, to taste
  • 2 inches piece gingerroot, grated
  • 2 garlic cloves, chopped
  • Salad

  • 1 cup shelled frozen edamame, defrosted
  • 12 head savoy cabbage, shredded
  • 1 small red bell pepper, thinly sliced
  • 14 cucumber, halved lengthwise, thinly sliced on an angle
  • 12 cup radish, thinly sliced
  • 1 small zucchini, halved and thinly sliced on an angle
  • 1 carrot, washed and grated
  • 14 lb mushroom, stemmed and thinly sliced
  • 4 scallions, very thinly sliced on an angle
  • 34-1 lb of cooked pork loin, sliced into thin strips
  • 1 cup crisp chow mein noodles
  • 1 -2 tablespoon toasted sesame seeds


  1. In a very large salad bowl, mix together the dressing ingredients.
  2. Add the cut vegetables, meat and crisp noodles, toss to coat, sprinkle with sesame seeds and serve.

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