Parsley Cabbage And Mushroom Salad Recipes

FRESH MUSHROOM AND PARSLEY SALAD

Steps:

• In a medium salad bowl, mix together the mushrooms and parsley.
• In a small bowl, whisk together the oil and lemon juice until smooth. Season with salt and pepper, to taste.
• Add the oil mixture to the salad bowl and toss until all the ingredients are coated. Using a vegetable peeler, shave the Parmesan on top and serve.

FRESH MUSHROOM SALAD

Steps:

• In a mixing bowl, whisk together the parsley, vinegar and mustard. Drizzle in the olive oil, then season with salt and pepper. Shave or slice the mushrooms thinly, then add to the vinaigrette. Toss to combine and allow to marinate for a few minutes before serving.

PARSLEY, CABBAGE, AND MUSHROOM SALAD

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

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.

PARSLEY CABBAGE SALAD WITH SHERRY VINAIGRETTE

Steps:

• In a bowl toss together cabbage and parsley. In a small saucepan simmer Sherry until reduced to about 1 tablespoon and cool. Drizzle salad with Sherry, oil, vinegar, pepper, and salt to taste and toss well.

PARSLEY AND CABBAGE SALAD

Steps:

• Whisk together oil, sour cream, vinegar, water, anchovy paste, salt, and pepper in a large bowl. Add cabbage and parsley and toss until coated.

CABBAGE AND PARSLEY SLAW WITH CAPERS

Steps:

• In a bowl, whisk together red-wine vinegar and extra-virgin olive oil; season with coarse salt and ground pepper. Add green cabbage, capers, and parsley leaves; toss to combine. Season with salt and pepper.

RADISH AND MUSHROOM SALAD WITH PARSLEY

Steps:

• In a bowl whisk together oil, sour cream, lemon juice, parsley, and salt and pepper to taste until smooth. Add radishes and mushrooms and toss gently to coat with dressing. Nestle 1 lettuce leaf inside another, rib sides down, and arrange on plate to form a cup. Repeat with remaining lettuce and divide salad between lettuce cups.

MUSHROOM AND FRESH HERB SALAD

Steps:

• Toss the mushrooms with 1 tablespoon of the lemon juice in a salad bowl. Add the herbs and Parmesan.
• Combine the remaining lemon juice and balsamic vinegar, add salt and freshly ground pepper, and whisk in the olive oil. Toss with the mushrooms, herbs and Parmesan, and serve.