Chicken Mushroom And Cabbage Salad With Soy Lemon Dressing Recipes
CHICKEN, MUSHROOM, AND CABBAGE SALAD WITH SOY-LEMON DRESSING
This simple, refreshing salad makes excellent use of leftover or rotisserie chicken.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Time 20m
Number Of Ingredients 13
Steps:
- In a small saucepan, combine soy sauce, lemon juice, vegetable oil, sugar, and sesame oil. Bring to a boil, then let cool to room temperature.
- Transfer soy mixture to a medium bowl and stir in mushrooms. Let stand, stirring occasionally, until mushrooms soften, about 3 to 5 minutes. Add chicken, cabbage, radishes, carrot, celery, and mint; toss to combine. Top salad with scallion.
Nutrition Facts : Calories 267 g, Fat 11 g, Fiber 10 g, Protein 72 g
ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD
Categories Bread Salad Mushroom Pasta Side Stir-Fry Summer Bon Appétit Sugar Conscious Vegetarian Pescatarian Dairy Free Tree Nut Free Kosher
Yield Makes 8 servings
Number Of Ingredients 14
Steps:
- Place mushrooms in medium bowl; add enough boiling water to cover. Let stand until mushrooms soften, about 45 minutes. Drain mushrooms. Cut off stems and discard; thinly slice caps.
- Heat peanut oil in heavy large wok or nonstick skillet over medium-high heat. Add cabbage, ginger, garlic, and mushrooms. Stir-fry until cabbage wilts, about 2 minutes. Add 2-inch green onion pieces; toss until green tops begin to wilt, about 30 seconds. Remove from heat. Mix in 1 tablespoon soy sauce.
- Cook noodles in large pot of boiling salted water until just tender but still firm to bite. Drain well; place in large bowl. Whisk sesame oil, next 3 ingredients, and 2 tablespoons soy sauce in small bowl. Add to noodles. Add sliced eggs, 3/4 cup cilantro, and cabbage mixture; toss to blend well. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill, tossing occasionally.)
- Sprinkle salad with 2 chopped green onions, chopped egg, and remaining 1/4 cup cilantro and serve.
CHICKEN, MUSHROOM, AND CABBAGE SALAD
FLAVOR BOOSTER Boiling the dressing-made with soy sauce, lemon juice, and toasted sesame oil-gives it depth and balance. Because the chicken and vegetables are all either shredded or thinly sliced, they mingle with the cooled dressing and readily soak up its flavors.
Yield serves 4
Number Of Ingredients 14
Steps:
- Place chicken in a medium saucepan and cover with water. Bring to a boil, season with salt, and reduce to a bare simmer. Cover and cook 5 minutes. Remove pan from heat and let chicken stand, covered, until cooked through, 12 to 14 minutes more. Remove chicken from liquid. When cool enough to handle, shred into bite-size pieces.
- In a small saucepan, combine soy sauce, lemon juice, vegetable oil, sugar, and sesame oil. Bring to a boil, then let cool to room temperature.
- Transfer soy mixture to a medium bowl and stir in mushrooms. Let stand, stirring occasionally, until mushrooms soften, 3 to 5 minutes. Add chicken, cabbage, radishes, carrot, celery, and mint; toss to combine. Top salad with scallion and serve immediately.
- (Per Serving)
- Calories: 267
- Fat: 10.8g (1.7g Saturated Fat)
- Protein: 30.3g
- Carbohydrates: 10.9g
- Fiber: 2.5g
MUSHROOM AND SHREDDED CHICKEN SALAD
A quick to prepare Asian-influenced salad which could be served as a main course or a side dish, from 'tossed: 200 fast, fresh and fabulous salads'. If any of your mushrooms are particularly large, quarter them or chop them to an appropriate size. Ideal for making on a busy week-night with a takeaway - or take out - roasted chicken. BTW, 7 oz = 200g; 14 oz = 400g. The lime and soy dressing could be made in advance.
Provided by bluemoon downunder
Categories One Dish Meal
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat one tablespoon of oil in a pan, add the mushrooms and cook over a medium heat for 2-3 minutes, or until the mushrooms have softened; toss the mushrooms in a large bowl with the shredded chicken.
- Combine all the lime and soy dressing ingredients in a small jug or bowl, mix well and pour two-thirds of the dressing over the warm mushrooms.
- Arrange the salad leaves in a serving dish and toss through the remaining dressing; top with the chicken and mushrooms and serve warm.
Nutrition Facts : Calories 246.4, Fat 19.6, SaturatedFat 4, Cholesterol 45.3, Sodium 299.1, Carbohydrate 4.2, Fiber 1.1, Sugar 1.9, Protein 14.9
CABBAGE SALAD WITH MUSHROOMS
An oriental-style cabbage salad, based on a recipe by Karen Martini. Goes well with almost any oriental main dish. Does not keep well, so try to serve immediately after preparation.
Provided by Is This Really Nece
Categories Vegetable
Time 20m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Slice the chilli and mushrooms finely. Shred the cabbage finely. Cut the ginger and radish in fine slivers. Chop the garlic finely. Juice the lime.
- Combine oil, soy sauce, chili, and mushrooms; stir. Allow to rest for 10 minutes.
- Combine all ingredients (for the herbs only the leaves; discard the stems) in a big bowl and toss.
Nutrition Facts : Calories 159.7, Fat 14.6, SaturatedFat 2, Sodium 583, Carbohydrate 6.3, Fiber 2, Sugar 3.3, Protein 3.1
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