Szechuan Chicken Salad

Serves 4
Submitted by
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