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Cold Shredded Vegetables with Chicken

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Recipe

 

Yield

6 servings

Prep

10 min

Cook

20 min

Ready

30 min
Trans-fat Free, Low Carb

Ingredients

Amount Measure Ingredient Features
2 large leeks
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3 each scallions, spring or green onions
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2 small zucchini
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2 small carrots
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2 each english cucumber
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1 each white radish
long
*
2 each fungus
wood ear black
*
1 each eggs
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1 tablespoon peanut oil
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½ cup chicken meat, cooked
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2 medium tomatoes
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Sauce
1 teaspoon ginger root
juice
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1 teaspoon dry mustard
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2 teaspoons sugar
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1 ½ tablespoons soy sauce, tamari
thin
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1 ½ tablespoons sesame oil
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1 ½ teaspoons chinkiang vinegar
*
1 tablespoon tomato juice
freshly squeezed
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Ingredients

Amount Measure Ingredient Features
2 large leeks
* Camera
3 each scallions, spring or green onions
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2 small zucchini
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2 small carrots
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2 each english cucumber
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1 each white radish
long
*
2 each fungus
wood ear black
*
1 each eggs
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15 ml peanut oil
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118 ml chicken meat, cooked
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2 medium tomatoes
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Sauce
5 ml ginger root
juice
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5 ml dry mustard
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1E+1 ml sugar
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23 ml soy sauce, tamari
thin
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23 ml sesame oil
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7.5 ml chinkiang vinegar
*
15 ml tomato juice
freshly squeezed
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Directions

Prepare Dressing: In mixing bowl, mix mustard and sugar; gradually add thin soy sauce, blend to avoid lumping.

Squeeze some peeled ginger root through a garlic press to extract juice.

Squeeze juice from tomato. Add other sauce ingredients; stir well and set aside.

Prepare salad: Wash, then soak, wood ear fungus in 3 cups warm water for 1 hour.

Beat egg; fry very thin omelet in large skillet greased with peanut oil.

Fry both sides gently. Set aside to cool.

Trim leeks, green onions, zucchini, carrots and white radish.

Cut ends off cucumber, but don`t peel.

Peel carrots and radish. Shred vegetables with shredder or cleaver.

Wash tomatoes and cut each into eighths.

Shred chicken with fingers.

Thinly slice omelet into strips. Pour boiling water over fungus and drain.

Cut out hard center and cut floppy ears into thin strips.

Finish: Layer shredded vegetables in center of serving plate, mounding slightly as you build layers of cucumber, carrot, chicken, fungus, zucchini, egg, leeks, radish, green onion and so on, ending with cucumber.

Arrange tomatoe wedge around outer edge.

Working from center of vegetable mound, arrange egg strips like spokes of a wheel.

Add dressing and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 150g (5.3 oz)
Amount per Serving
Calories 11357% from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 41mg 14%
Sodium 266mg 11%
Total Carbohydrate 3g 3%
Dietary Fiber 2g 7%
Sugars g
Protein 12g
Vitamin A 68% Vitamin C 28%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
 
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