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Note: Make you own sichuan chili oil by heating 1/4 C oil over medium-high heat, turn off the heat, add 2 tsp red pepper flakes and 1 tsp sichuan peppercorns, let cool and strain the solids from the oil. You can also replace the sichuan chili oil with 1 tsp sambal oelek and 1/2 tsp ground sichuan peppercorns or you can omit the sichuan pepper altogether.
Option: Increase the amount of the sichuan chili oil or add some sambal oelek to make things a little spicier!
For the sichuan dressing:
1 T rice vinegar
1 T black rice vinegar, aka Chinkiang or balsamic vinegar
1 T oil
1 tsp sichuan chili oil*
1/2 tsp sesame oil
1/2 T soy sauce
1 tsp garlic, grated
1 tsp ginger, grated
1 tsp brown sugar
1/2 T tahini or peanut butter
For the salad:
6 C salad green such as romaine, kale, etc, sliced
2 C cooked chicken, shredded or sliced
1 red pepper, sliced
1 cucumber, sliced
2 carrots, sliced
1/4 C peanuts, toasted and coarsely chopped
1/4 C green onions, sliced
2 C of Udon Noodles (you can use Rice or Ramen Noodles)
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