Prep 15 mins
Cook 5 mins
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!
- 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
- 1 cup shelled frozen edamame, defrosted
- 1⁄2 head savoy cabbage, shredded
- 1 small red bell pepper, thinly sliced
- 1⁄4 cucumber, halved lengthwise, thinly sliced on an angle
- 1⁄2 cup radish, thinly sliced
- 1 small zucchini, halved and thinly sliced on an angle
- 1 carrot, washed and grated
- 1⁄4 lb mushroom, stemmed and thinly sliced
- 4 scallions, very thinly sliced on an angle
- 3⁄4-1 lb of cooked pork loin, sliced into thin strips
- 1 cup crisp chow mein noodles
- 1 -2 tablespoon toasted sesame seeds
- In a very large salad bowl, mix together the dressing ingredients.
- Add the cut vegetables, meat and crisp noodles, toss to coat, sprinkle with sesame seeds and serve.
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.