Ingredients
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
Preparation
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.
