Chicken Mushroom And Cabbage Salad With Soy Lemon Dressing Recipes

CHICKEN, MUSHROOM, AND CABBAGE SALAD WITH SOY-LEMON DRESSING

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.

ASIAN NOODLE, MUSHROOM, AND CABBAGE SALAD

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.

CHINESE CABBAGE SALAD I

Steps:

• In a preheated 350 degree F oven (175 degree C), toast the crushed noodles and nuts until golden brown.
• In a large bowl, combine the coleslaw, green onions, toasted ramen noodles and cashews.
• To prepare the dressing, whisk together the sugar, oil, vinegar and soy sauce. Pour the dressing over the salad, toss and serve.

CHICKEN, MUSHROOM, AND CABBAGE SALAD

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

LEMON-MUSHROOM SALAD

Steps:

• Make the dressing: combine the dressing ingredients in a jar with a tight-fitting lid; shake well and refrigerate until well chilled; shake well before using.
• Make the salad: place mushrooms in a bowl; pour on dressing and toss gently; cover and refrigerate 4-5 hours.
• Arrange lettuce leaves on individual plates; using a slotted spoon, divide mushrooms among plates.
• Spoon some dressing over each salad; serve immediately.

CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE

Steps:

• In a large bowl, toss the chicken with 6 tablespoons miso-sesame vinaigrette. Add remaining ingredients to the bowl, reserving some of the herbs, ginger and onion for garnish. Add another 2 tablespoons vinaigrette and toss to combine. Taste, and adjust seasoning with more dressing, salt or pepper, as desired.
• Transfer to a serving bowl, sprinkle with reserved herbs, ginger and onion, drizzle with a little more dressing, and serve immediately.

CHICKEN SALAD WITH LEMON-SESAME DRESSING

Steps:

• In a large (12-inch) skillet, heat 1 tablespoon sesame oil over medium-low. Add the chicken, 1/2 teaspoon salt and 1/2 teaspoon pepper, and cook, breaking up into small pieces, until opaque and just cooked through, 3 to 6 minutes. (You're not looking to brown the meat here, which would risk drying it out.) Remove from heat to cool.
• In a large bowl, stir together the miso, lemon zest and juice, ginger and 1 1/2 teaspoons sesame oil.
• When the chicken is no longer hot (warm or cool both work), use a slotted spoon to add it to the bowl with the dressing, leaving any chicken juices behind. Stir to combine. Add the sliced celery, celery leaves, basil and sesame seeds; stir to combine. Taste, and if it needs more spice, add black pepper; if it's bland, add salt; if it's dry, add sesame oil. Eat warm or at room temperature. (Leftovers will keep for up to 2 days in an airtight container in the refrigerator.)

CABBAGE SALAD WITH MUSHROOMS

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.

CABBAGE CHICKEN SALAD

Steps:

• Set seasoning packet from noodles aside. Crumble the noodles into a large bowl; add the cabbage, chicken, onions and sesame seeds. In a jar with a tight-fitting lid, combine the vinegar, sugar, water, oil, salt, pepper and contents of seasoning packets; shake well. Pour over cabbage mixture and toss to coat. Cover and refrigerate for 8 hours or overnight.