Szechuan Dinner Salad

• 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
• 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.

rice wine vinegar, honey, soy sauce, hot sauce, sesame oil, salt, gingerroot, garlic, cabbage, red bell pepper, cucumber, radish, zucchini, carrot, mushroom, scallions, pork loin, noodles, sesame seeds

Taken from www.food.com/recipe/szechuan-dinner-salad-308857 (may not work)