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Szechuan Dinner Salad

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“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!”

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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