Best 3 Shredded Cabbage And Chicken Salad Recipes
Indulge in a delightful culinary journey with our comprehensive guide to preparing Shredded Cabbage and Chicken Salad, a refreshing and versatile dish that offers a symphony of flavors and textures. Discover a collection of four distinct recipes, each showcasing unique ingredients and culinary techniques to cater to diverse preferences and dietary needs. Embark on a culinary adventure as we delve into the art of creating this delectable salad, exploring variations that range from a classic mayonnaise-based dressing to a tangy vinegar-based one, ensuring an exciting exploration of flavors. Along the way, uncover tips and tricks for selecting the freshest ingredients, achieving the perfect balance of flavors, and presenting your salad with finesse. Whether you seek a quick and easy weekday lunch option or an impressive side dish for your next gathering, our comprehensive guide has you covered. Get ready to tantalize your taste buds and impress your loved ones with this versatile and flavorful salad.
Check out the recipes below so you can choose the best recipe for yourself!
CHICKEN AND SHREDDED-CABBAGE SALAD WITH NOODLES AND PEANUT SAUCE
This Chicken and Shredded-Cabbage Salad with Noodles and Peanut Sauce is an Asian-inspired classic that's best served chilled. But spicy serrano chiles add some heat. Piling the shredded-cabbage, carrots, and chicken on top of the noodles makes an attractive presentaion.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- In a large saucepan, combine the water with celery, ginger, garlic, chopped cilantro, 1 tablespoon sesame oil, and a pinch of salt; bring to a boil over high heat. Add the chicken breasts, and reduce heat to medium. Simmer until chicken is cooked through, about 12 minutes. Remove from heat, and let stand until chicken is cool enough to handle, about 10 minutes. Transfer the chicken to a cutting board, and cut into 1/4-inch strips, or shred as finely as possible with your fingers. Place in a medium bowl, and set aside.
- Bring a large pot of water to a boil; add salt. Cook noodles until they are al dente according to package instructions, about 3 minutes. Transfer to a colander, let drain, and rinse under cold water until they are cool. Place in a medium bowl, and toss with remaining tablespoon sesame oil; set aside.
- Cut cabbage in half, and remove core. Slice cabbage and carrots as thinly as possible with a mandoline or sharp knife. Place in a large bowl. Cut serrano chiles into very thin strips, and add to bowl along with shredded chicken and mint. Just before serving, pour peanut sauce over mixture, and toss to coat. Place noodles on a large serving platter, and pile chicken mixture on top. Sprinkle with peanuts and cilantro leaves.
SHREDDED CHICKEN SALAD WITH CABBAGE, BELL PEPPER AND CILANTRO
Provided by Megan Mitchell
Categories main-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the salad: In a large bowl, combine the green and red cabbage, chicken, the 4 scallions, bell pepper, the 1/2 cup cilantro and 1 tablespoon sesame seeds. Toss.
- For the dressing: In a blender, combine the almond butter, tamari, vinegar, honey, Sriracha, lime zest and lime juice and blend until smooth.
- Pour the dressing over the cabbage mixture and toss to combine. Let sit for a few minutes and toss again; the longer it sits the more the flavors absorb.
- Scoop into a bowl and garnish with more cilantro, scallions and sesame seeds. Serve right away or refrigerate for up to 4 days.
SHREDDED CABBAGE AND CHICKEN SALAD
Provided by Molly O'Neill
Categories salads and dressings
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Combine the chili peppers, garlic, sugar, vinegar, lime juice, fish sauce, oil, onion and black pepper in a bowl. Let the dressing stand for 30 minutes.
- In a large mixing bowl, combine the shredded chicken, cabbage, carrot and mint. Sprinkle with the dressing and toss well.
- Transfer the salad to a serving platter and top with coriander sprigs. Sprinkle with additional black pepper and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 11 grams, Carbohydrate 14 grams, Fat 14 grams, Fiber 3 grams, Protein 11 grams, SaturatedFat 3 grams, Sodium 767 milligrams, Sugar 9 grams, TransFat 0 grams
Tips:
- For the best texture, use a sharp knife or mandoline to thinly slice the cabbage.
- To save time, you can use pre-shredded cabbage from the grocery store.
- If you don't have any cooked chicken on hand, you can use rotisserie chicken or canned chicken.
- Feel free to add other vegetables to the salad, such as shredded carrots, celery, or bell pepper.
- For a creamy dressing, use mayonnaise or Greek yogurt. For a lighter dressing, use a vinaigrette made with olive oil, vinegar, and Dijon mustard.
- Season the salad to taste with salt and pepper.
- Serve the salad immediately or chill it for later.
Conclusion:
Shredded cabbage and chicken salad is a delicious and versatile dish that can be enjoyed as a main course or a side dish. It's packed with nutrients and easy to make, making it a great option for busy weeknights. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy.
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