Best 4 Chicken Mushroom And Cabbage Salad With Soy Lemon Dressing Recipes
Indulge in a symphony of flavors with our Chicken Mushroom and Cabbage Salad with Soy Lemon Dressing. This vibrant dish combines tender chicken, earthy mushrooms, and crisp cabbage, all tossed in a tantalizing dressing that blends the tanginess of lemon with the umami richness of soy sauce. Elevate your lunch or dinner with this refreshing and nutritious salad, a perfect balance of protein, fiber, and essential nutrients. Discover the culinary journey that awaits, featuring variations such as a zesty Grilled Chicken and Asparagus Salad with Lemon Dressing, a hearty Chicken and Cabbage Stir-Fry with Soy Sauce, and a delightful Chicken and Mushroom Soup with Lemon and Herbs. Each recipe offers a unique twist on the classic combination of chicken, mushrooms, and cabbage, ensuring a delightful culinary experience.
Here are our top 4 tried and tested 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
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
LEMON-SOY VINAIGRETTE
Categories Citrus Soy No-Cook Vegetarian Quick & Easy Salad Dressing Lemon Vegan Soy Sauce Gourmet
Number Of Ingredients 6
Steps:
- Combine all ingredients except olive oil. Whisk in olive oil.
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
Tips:
- Choose the right cabbage: Napa cabbage is the traditional choice for this salad, but you can also use green cabbage or Savoy cabbage. If you're using a heartier cabbage, be sure to slice it thinly so that it cooks evenly.
- Don't overcrowd the pan: When cooking the cabbage, be sure to give it plenty of room in the pan so that it can brown evenly. If you overcrowd the pan, the cabbage will steam instead of brown.
- Use a good quality soy sauce: The soy sauce is a key ingredient in this salad, so be sure to use a good quality one. Look for a soy sauce that is naturally brewed and has a rich, flavorful taste.
- Make the dressing ahead of time: The dressing for this salad can be made ahead of time and stored in the refrigerator for up to a week. This makes it a great option for a quick and easy weeknight meal.
Conclusion:
This chicken, mushroom, and cabbage salad is a delicious and healthy way to enjoy cabbage. It's perfect for a light lunch or dinner, and it's also a great way to use up leftover chicken. The soy-lemon dressing is light and flavorful, and it perfectly complements the cabbage and chicken. If you're looking for a new and exciting way to enjoy cabbage, this salad is definitely worth a try.
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