Best 9 Chicken Mushroom And Cabbage Salad With Soy Lemon Dressing Recipes

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A light and refreshing salad packed with flavor and texture, chicken mushroom and cabbage salad with soy lemon dressing has everything you want in a dish. The combination of tender chicken, earthy mushrooms, and crisp cabbage creates a delightful mix of flavors and textures, while the soy lemon dressing adds a tangy and savory element that perfectly complements the other ingredients. This salad is perfect for lunch or dinner, and it can be easily customized to suit your dietary preferences. Whether you prefer grilled or pan-fried chicken, or you want to add other vegetables like bell peppers or carrots, this salad is a versatile dish that can accommodate your tastes.

Let's cook with our recipes!

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



Chicken, Mushroom, and Cabbage Salad with Soy-Lemon Dressing image

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

3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil
1 1/2 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 pound white button or cremini mushrooms, trimmed and thinly sliced
1 1/2 cups cooked shredded chicken
1/2 head napa cabbage (about 1 pound), cored and shredded
6 radishes, thinly sliced
1 carrot, thinly sliced with a vegetable peeler
1 celery stalk, thinly sliced
1/4 cup fresh mint leaves
1 scallion, sliced into thin strips

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



Asian Noodle, Mushroom, and Cabbage Salad image

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

12 large dried shiitake mushrooms
1 tablespoon peanut oil
3 cups thinly sliced Napa cabbage
1 tablespoon minced peeled fresh ginger
1 tablespoon minced garlic
14 green onions; 12 halved lengthwise and cut on diagonal into 2-inch lengths, 2 chopped
3 tablespoons soy sauce
1 1-pound package fresh thin Chinese egg noodles or one 12-ounce package dried Chinese egg noodles
1/3 cup oriental sesame oil
2 tablespoons fresh lemon juice
1 tablespoon unseasoned rice vinegar
2 teaspoons sugar
3 hard-boiled eggs; 2 thinly sliced, 1 chopped for garnish
1 cup chopped fresh cilantro

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



Chinese Cabbage Salad I image

A delicious salad with a variety of tastes and textures. Uses packaged salad mixes.

Provided by MOGELSBERG

Categories     Salad     Coleslaw Recipes     No Mayo

Time 25m

Yield 12

Number Of Ingredients 8

1 (3 ounce) package ramen noodles, crushed
10 ounces cashew pieces
1 (16 ounce) package shredded coleslaw mix
1 bunch green onions, chopped
½ cup white sugar
½ cup vegetable oil
¼ cup cider vinegar
1 tablespoon soy sauce

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.

Nutrition Facts : Calories 290.5 calories, Carbohydrate 22.8 g, Cholesterol 3 mg, Fat 21.3 g, Fiber 1.8 g, Protein 4.6 g, SaturatedFat 3.6 g, Sodium 262.9 mg, Sugar 10 g

CHICKEN, MUSHROOM, AND CABBAGE SALAD



Chicken, Mushroom, and Cabbage Salad image

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

1 boneless, skinless chicken breast (6 to 8 ounces)
Coarse salt
3 tablespoons soy sauce
2 tablespoons fresh lemon juice
2 tablespoons vegetable oil, such as safflower
1 1/2 teaspoons sugar
1/2 teaspoon toasted sesame oil
1/2 pound white or cremini mushrooms, trimmed and thinly sliced
1/2 head napa cabbage (about 1 pound), cored and shredded
6 radishes, trimmed and thinly sliced
1 carrot, shaved into ribbons with a vegetable peeler
1 celery stalk, thinly sliced
1/4 cup fresh mint leaves
1 scallion, trimmed and sliced into thin strips, for serving

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



Lemon-Mushroom Salad image

Make and share this Lemon-Mushroom Salad recipe from Food.com.

Provided by ratherbeswimmin

Categories     Vegetable

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

1 lemon, juice of
1/2 cup vegetable oil
1/3 teaspoon sugar
1/4 teaspoon fresh ground black pepper
1/4 teaspoon dried basil, crumbled
1/4 teaspoon dried marjoram, crumbled
1/4 teaspoon dried oregano, crumbled
1/3 teaspoon salt
1/8 teaspoon garlic powder
1/2 lb fresh mushrooms, sliced
butter lettuce

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.

Nutrition Facts : Calories 258.7, Fat 27.5, SaturatedFat 3.6, Sodium 196.7, Carbohydrate 3.5, Fiber 0.7, Sugar 1.6, Protein 1.9

CHICKEN AND CABBAGE SALAD WITH MISO-SESAME VINAIGRETTE



Chicken and Cabbage Salad With Miso-Sesame Vinaigrette image

This simple salad calls for a specific set of ingredients, but it can also be considered a loose guideline. Thinly sliced leftover steak, shredded salmon or sliced dense tofu could easily take the place of the chicken - and that chicken can be left over from the night before, whether it's been poached, grilled, pan-seared or cooked on a rotisserie. Any crisp, crunchy lettuce will do. You could opt for shredded carrots and diced jicama instead of cucumber and radish, or add a handful of split cherry tomatoes and raw snap peas cut on a bias. As long as the basic balance of protein, dressing, greens, vegetables and herbs is maintained, the rest is up to you and your vegetable drawer.

Provided by J. Kenji López-Alt

Categories     dinner, lunch, weeknight, poultry, salads and dressings, vegetables, main course

Time 10m

Yield 2 to 4 servings (about 2 quarts)

Number Of Ingredients 10

8 ounces cooked, shredded chicken (about 2 cups)
1/2 cup Miso-Sesame Vinaigrette, plus more as needed
2 small romaine hearts or 1 small head green or red cabbage, thinly shredded (about 6 cups)
1 small cucumber, peeled, halved lengthwise, seeds removed, then sliced on a sharp bias into 1/4-inch slivers
8 small radishes, thinly sliced
1 (2-inch) knob fresh ginger, peeled, cut into thin planks, then slivered into fine matchsticks
Handful fresh mint leaves, very roughly chopped
Handful fresh cilantro leaves, very roughly chopped
1 small red onion or a few scallions, thinly sliced
Kosher salt and freshly ground pepper

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



Chicken Salad With Lemon-Sesame Dressing image

This main-dish salad is inspired by chicken larb, which is a dance of contrasts: light but rich, with tender meat, crunchy vegetables and seasonings that span sour, sweet, spicy and savory. This recipe dresses lean-but-juicy ground chicken or turkey with sesame oil, fresh lemon, miso, ginger, basil and celery, but there are many ways to adapt it: You could sauté crumbled tofu or cubed salmon instead of the chicken; or add yuzu kosho, wasabi paste or fried garlic. It's good on its own, or with roasted potatoes, grains, salad greens, soba noodles or wrapped in nori.

Provided by Ali Slagle

Categories     dinner, lunch, quick, weeknight, poultry, salads and dressings, main course

Time 15m

Yield 4 servings

Number Of Ingredients 10

1 tablespoon plus 1 1/2 teaspoons toasted sesame oil, plus more for serving
1 pound ground chicken or turkey
Kosher salt (such as Diamond Crystal)
Freshly ground black pepper
1/4 cup white or yellow miso
1 large lemon, zested and juiced (about 1 tablespoon zest and 3 tablespoons juice)
1 1/2 inches fresh ginger, peeled and chopped (about 2 tablespoons)
3 celery stalks, thinly sliced, leaves reserved
1 cup basil leaves, large ones torn in half
2 tablespoons black or white sesame seeds, or a combination (or furikake)

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



Cabbage Salad With Mushrooms image

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

1 green chili pepper
10 brown button mushrooms
1/2 small cabbage
3 cm fresh ginger
8 cm white radishes (daikon or rettich)
1 garlic clove
1/2 lime
100 ml olive oil
50 ml light soy sauce
salt
1/2 bunch Thai basil
2 sprigs dill
5 sprigs mint

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

CABBAGE CHICKEN SALAD



Cabbage Chicken Salad image

"We were on a tight budget when I was little, so my mother often made this refreshing salad that fit our pocketbook as well as our taste buds," pens Heather Myrick from Southaven, Mississippi. Nicely priced at 48¢ a serving, it can be a light supper or a crunchy complement to sandwiches.

Provided by Taste of Home

Categories     Lunch

Time 15m

Yield 4 servings.

Number Of Ingredients 11

1 package (3 ounces) chicken ramen noodles
2 cups shredded cabbage
1 cup cubed cooked chicken
1/4 cup sliced green onions
3 tablespoons sesame seeds, toasted
1/3 cup white vinegar
2 tablespoons sugar
2 tablespoons water
4 teaspoons vegetable oil
1/4 teaspoon salt
1/8 teaspoon pepper

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.

Nutrition Facts : Calories 266 calories, Fat 13g fat (4g saturated fat), Cholesterol 31mg cholesterol, Sodium 614mg sodium, Carbohydrate 24g carbohydrate (8g sugars, Fiber 3g fiber), Protein 13g protein.

Tips:

  • Choose the freshest ingredients possible. This will ensure that your salad is flavorful and crisp.
  • Don't be afraid to experiment with different types of cabbage. There are many different varieties available, each with its own unique flavor and texture.
  • Be sure to wash the cabbage thoroughly before using it. This will help to remove any dirt or bacteria.
  • Shred the cabbage thinly. This will help it to absorb the dressing better.
  • Marinate the chicken before cooking it. This will help to tenderize the chicken and infuse it with flavor.
  • Cook the chicken until it is cooked through but still juicy. Overcooked chicken will be dry and tough.
  • Don't overcrowd the pan when cooking the chicken. This will prevent it from cooking evenly.
  • Allow the chicken to cool slightly before adding it to the salad. This will help to prevent the salad from becoming too warm.
  • Toss the salad gently to coat it with the dressing. Over-mixing will cause the salad to become soggy.

Conclusion:

Chicken, mushroom, and cabbage salad with soy-lemon dressing is a delicious and healthy dish that is perfect for a light lunch or dinner. It is packed with flavor and nutrients, and it is easy to make. With a few simple tips, you can create a salad that is sure to please everyone at your table.

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