Cabbage Salad With Mushrooms Recipes

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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

SAVOY CABBAGE AND MUSHROOMS



Savoy Cabbage and Mushrooms image

A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.

Provided by lilifee

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
1 savoy cabbage, sliced
1 (8 ounce) package sliced fresh mushrooms
½ teaspoon dried cilantro
salt to taste
½ cup vegetable broth

Steps:

  • Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g

PARSLEY, CABBAGE, AND MUSHROOM SALAD



Parsley, Cabbage, and Mushroom Salad image

Yield Makes 4 servings

Number Of Ingredients 11

1 tablespoon white-wine vinegar
1 teaspoon coarse-grain Dijon mustard
1/2 teaspoon salt
1/4 teaspoon sugar
1/8 teaspoon black pepper
3 tablespoons extra-virgin olive oil
1/2 pound thinly sliced cabbage (4 cups)
1/4 pound Bibb lettuce (2 to 3 heads), leaves separated and torn if large
1/4 pound mushrooms, trimmed and thinly sliced (1 1/2 cups)
4 cups loosely packed fresh flat-leaf parsley leaves (from a 1/4-lb bunch)
1 tablespoon finely chopped fresh chives

Steps:

  • Whisk together vinegar, mustard, salt, sugar, and pepper in a large bowl, then add oil in a slow stream, whisking until emulsified.
  • Add remaining ingredients and toss just before serving.

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.

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