Szechuan Dinner Salad Recipes

SICHUAN CUCUMBER SALAD

Steps:

• Heat a dry skillet over medium heat. Add red chile peppers; cook and stir until fragrant, about 5 minutes. Let cool and transfer to a spice grinder; pulse until coarsely ground.
• Mix ground chile peppers, soy sauce, spring onion, sesame oil, hot chile oil, brown sugar, garlic, black vinegar, and sesame seeds together in a bowl to make dressing.
• Place cucumbers on a serving plate. Pour dressing on top and toss well. Let sit before serving, about 3 minutes.

SZECHUAN CUCUMBER SALAD

Steps:

• Peel the cucumbers, cut in half crosswise and then in half lengthwise.
• Scoop out the seeds and discard. Cut into strips about 2 in (5 cm) long and 1/2 in (1 cm) wide.
• Sprinkle cucumber strips with salt and mix thoroughly. Set aside for at.
• least 10 minutes at room temperature. Drain the cucumbers and squeeze out all the excess liquid with your hands. Clean the scallions and cut them into 2 in (5 cm) lengths, cut these into thin strips, and add to the cucumbers. Add the rest of the ingredients and mix.

SZECHUAN CHICKEN SALAD

Steps:

• In a small saucepan heat cooking oil and sesame oil over medium-high heat for 1 minute.
• Cook and stir garlic and ginger in hot oil for 15 seconds.
• Remove saucepan from heat; stir in the vinegar, soy sauce, and 3 tablespoons water.
• Cool completely.
• Rinse chicken; pat dry.
• Place in a plastic bag set in a shallow dish.
• Pour half of the soy mixture over the chicken; reserve remaining soy mixture.
• Close bag.
• Marinate in the refrigerator for 4 to 24 hours.
• Meanwhile, for dressing, in a small bowl stir together reserved soy mixture, 2 tablespoons water, the jalapeno pepper, and sugar.
• Cover and chill for 4 to 24 hours.
• Drain chicken, discarding marinade.
• Grill chicken on the lightly greased rack of an uncovered grill directly over medium coals for 12 to 15 minutes or until chicken is tender and no longer pink, turning once.
• Cut chicken into bite-size strips.
• Combine the carrot and jicama.
• To serve, line 4 salad plates with the lettuce.
• Top with carrot mixture, cucumbers, chicken, mushrooms, green onions, and peanuts.
• Stir dressing; drizzle 1 tablespoon dressing over each serving.

SZECHUAN NOODLE SALAD

Steps:

• Cook noodles to desired doneness as directed on the package.
• Meanwhile, in a small bowl combine the oils, honey, vinegar, soy sauce,ginger root and red pepper flakes; whisk together to blend well.
• Drain noodles; rinse noodles in cold water to cool.
• In a large bowl, combine cooked noodles, chicken and vegetables.
• Pour dressing over salad, toss to mix well, garnish with peanuts if desired, and serve.