Szechuan Chicken Salad – Rachael Ray

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
• 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