Shanghai salad with Chinese cabbage. Shanghai salad: recipes and cooking tips. Ingredients for eight servings

Reviews (4)

4

Prepared by: Marishka T.

03/10/2019 Cooking time: 50 min

A spicy salad with a very interesting taste, combining sweet pineapples, salty olives, lemon sourness and chicken. The unconventional combination of flavors makes this salad delicious!

Historically correct "Shanghai"

Many chefs won’t believe it, but the real, original “Shanghai” salad is very reminiscent of our native Olivier salad (also known as “meat” or “Russian” salad). Moreover, this dish is very popular among the Chinese, who eat Western-style food. For the salad, two potatoes are boiled, chopped into cubes along with a piece of sausage and half an apple, three spoons or blanched fresh are poured in, and the Chinese Shanghai salad is topped with soy mayonnaise. As you can see, there are few differences from Olivier: minus the eggs and pickles, plus an apple, and the mayonnaise changes to soy. Meanwhile, the Chinese are surprised when they try our domestic Shanghai salad. They don't make it like this.

Chicken Shanghai

Let's move on to the recipes that are sold in our kitchens. The most popular salad is “Shanghai” with chicken. It is made both in puff and mixed versions. If you prefer layers, the first one will be boiled breast or fillet, cooled and cut into cubes. The marinade is drained from a can of canned pineapples, they are cut in proportion to the chicken and placed in a second layer. The third will be canned and strained corn, then - slices of canned champignons (about half a jar). You will also need olives and olives, pitted, half a jar. They are cut into circles and laid out in the last layer. All layers are coated as they are laid out, the Shanghai salad (photo) is covered with a large plate or deep lid and placed in a cool place to soak. It should be served in portions, placed on plates lined with Chinese cabbage leaves and garnished with olives, dill and mushrooms.

The most popular version of “Shanghai” has some variety in execution. First of all, this concerns refueling. There are three options:

1. Regular mayonnaise. Acceptable, but experienced tasters say that the salad loses a lot of flavor.
2. Mayonnaise mixed with lemon juice. It’s already better, but the dish is still inferior to the one prepared with the “correct” dressing.
3. A sauce made from a finely chopped bunch of dill mixed with mayonnaise (five spoons), sour cream (three spoons) and mustard (three teaspoons).

Chicken. It is not necessary to cook the fillet - you can use smoked or bake your favorite parts of the bird in the oven. C turns out to be more juicy and flavorful, but also more caloric and harmful.

Asian salad with peanut dressing

Another simple, but at the same time spicy and quite easy to prepare Asian salad, which should be served with an incredibly tasty peanut dressing (by the way, the sauce can also be used with other products, because its shelf life is seven days if properly stored in the refrigerator in a tightly closed container).

• Half a head of Chinese cabbage (can be replaced with lettuce); • Juicy carrots - 1 piece; • 1 red and yellow sweet pepper; • Small cucumber - 1 piece; • Green onions - 5–7 stalks; • Small bunch of cilantro - 1 piece; • Salt to taste; • Red hot pepper flakes; • Peanuts for serving.

• Peanut butter without chunks - 3 tbsp. l; • Garlic - 2 cloves; • Fresh ginger root - 2 cm; • Cilantro with roots - 2 bushes; • Wine, rice or white vinegar - 2 tbsp. l; • Fresh lime juice - 2 tbsp. l; • Honey - 2 tbsp. l; • Fish sauce - 1 tsp.

• Peel and chop ginger and garlic; • Wash the cilantro thoroughly; • Dry and finely chop; • Place cilantro, ginger and garlic in a blender glass; • Add vinegar, honey, lime juice and fish sauce; • Interrupt well; • Add peanut butter; • And beat again until smooth.

• Thinly slice Chinese cabbage or lettuce leaves; • Peel the carrots; • Grate on a coarse grater (if possible, use a Korean carrot grater); • Mix carrots and cabbage; • Add salt and mash lightly with your hands to make the cabbage softer; • Peel the pepper and cut into very thin strips; • Do the same with fresh cucumber (you don’t have to remove the skin); • Add to vegetables; • Finely and thinly chop the green onions; • Also mix with the rest of the ingredients; • Mix the salad with dressing (you may not need all of it); • Let it brew for 10–15 minutes; • Fry peanuts in a dry frying pan without oil; • Place the salad on plates; • Garnish with cilantro, hot pepper flakes and peanuts.

For those who want to eat, but are too lazy to stand at the stove all day long - 5 simple and tasty dishes that can be prepared in a maximum of half an hour.

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Shanghai with nuts and cheese

Another version of the same dish. Usually prepared without puff. A pound of smoked or boiled smoked chicken is cut into pieces. The same number of fresh champignons are finely chopped and fried with chopped onions until the juice stops oozing. A full glass of walnut kernels is crushed. Canned pineapples (can) are cut into smaller pieces. A little less than 0.5 kilograms of cheese (Maasdam is recommended) is grated. All products are mixed, salt is added to them - no salt is added - what is in cheese and chicken is enough. We described above how to dress the Shanghai salad; choose the dressing to your liking.

Calorie content of foods possible in the dish

• Champignons – 24 kcal/100g
• Pineapples – 49 kcal/100g
• Canned pineapples – 57 kcal/100g
• Olives – 115 kcal/100g
• Mayonnaise “Provencal” – 627 kcal/100g
• Light mayonnaise – 260 kcal/100g
• Mayonnaise Provencal – 624 kcal/100g
• Salad mayonnaise 50% fat content – ​​502 kcal/100g
• Table mayonnaise – 627 kcal/100g
• Salt – 0 kcal/100g
• Lemon juice – 16 kcal/100g
• Canned sweet corn – 79 kcal/100g
• Chicken breast (fillet) – 113 kcal/100g

Calorie content of foods: Chicken fillet, Champignons, Olives, Pineapples, canned corn, Mayonnaise, Lemon juice, Salt

"Shanghai" with pork

Lovers of this tender meat can easily prepare Shanghai salad with it. The recipe is quite different from the chicken one. To begin with, half a kilo of pork is cut into slices of the size suitable for salad. The pieces are sprinkled with chopped basil and onion, seasoned with spices and salt, and sprinkled with lemon juice. The meat should stand in a closed container for three hours. Then it is squeezed out of the marinade, the onion is peeled off, and the pork is fried. At the same time, five tomatoes, two cucumbers, another onion, lettuce and two multi-colored bell peppers are chopped. All components are laid out in a salad bowl. This time the Shanghai salad is dressed with vegetable oil. All that remains is to sprinkle with fresh herbs and you are ready to eat.

Shanghai with noodles

Maybe this dish is called differently in China, but in our country it is known as Shanghai-2 salad. For this, 100 grams is prepared according to the instructions, and then cut to make it shorter. A quarter kilogram is cut like beef stroganoff, sprinkled with pepper, curry, salt and flour (a little) and fried. Canned soy sprouts, peas, tangerine slices and bamboo shoots are strained from the liquid - buy a jar of everything. The bamboo will have to be cut into strips, the rest is up to your discretion. Both sprouts and slices can be used entirely. All prepared products are mixed. For dressing, combine: a spoonful of ginger, four - tangerine marinade, two each - vegetable oil, curry, soy sauce and vinegar and three - clean water. Shanghai salad (recipe with photo) is dressed with the resulting mixture and, after soaking, is eaten instantly. Despite the abundance of components, the apparent cumbersomeness of the recipe, it is prepared quickly, since most of the components do not need to be processed. The main thing is to find exotics like soybean sprouts and bamboo shoots in the supermarket.

Beef "Shanghai"

To implement it, it is advisable to have a wok or deep fryer, since the intermediate processing of some of the components included in the Shanghai beef salad requires very quick frying. That is, a crispy outer crust should form, but the “insides” should remain soft and juicy. Half a kilo of beef, two hundred grams of potatoes and fresh cucumbers are cut into approximately the same strips. First the meat is fried. When the “tan” on it becomes pronounced, it is seasoned with salt and pepper, a little soy sauce is poured into the pan, and the beef is stewed until almost done. About seven minutes before taking it out, add potato straws and fry with continuous stirring. Cucumbers are added to the cauldron last - literally for a couple of minutes. The contents of the frying pan are transferred to a salad bowl, strips of two multi-colored bell peppers are added there, the Shanghai salad is poured with mayonnaise and placed on the table. You can eat it warm or cold – it’s delicious in both forms. Only if you serve it hot, refrain from flavoring with mayonnaise, it is better to pour the juice from the meat and vegetables over the salad.

A spicy salad combining many ingredients.

A very interesting taste, combining sweet pineapples, salty olives, the sourness of lemon, and the meaty taste of chicken. The unconventional combination of flavors makes this salad very interesting and modern. The big advantage of this salad is that it prepares very quickly.

A simple homemade recipe for Shanghai salad with chicken, pineapple and mushrooms, step by step with photos. Easy to prepare at home in 50 minutes. Contains only 72 kilocalories. Author's recipe for home cooking.

• Preparation time: 12 minutes
• Cooking time: 50 min
• Calorie count: 72 kilocalories
• Servings: 8 servings

• Difficulty: Easy recipe
• National cuisine: Home cooking
• Type of dish: Salads

Ingredients

• 200 grams of boiled beef
• 150 grams of boiled rice
• 100 grams of boiled carrots
• 4 hard-boiled eggs
• 200 grams of canned green peas
• 1 bunch of green onions
• salt to taste
• 150-200 grams of mayonnaise

Management

Shanghai salad is a real lifesaver. It is made easily and quickly, with minimal effort, and at the same time very tasty.

The salad contains meat, which makes the salad quite filling. This salad is perfect for a holiday table!

The approximate cost of the finished dish is 46,000 soums

*price is current at the time of publication of the recipe.

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Cook the meat in advance in salted water and let it cool completely.

Hard boil the eggs, cool and peel.

Boil carrots and rice until tender.

Cut the meat, egg, carrots into medium cubes. Chop green onions.

Mix all the ingredients in one container, add green peas, salt, season with mayonnaise and mix.

Bon appetit!

Step-by-step preparation

1. The taste of the salad will depend on the choice of chicken fillet. You can take boiled or smoked fillet, in both cases it will be tasty, but with boiled breast the salad seems lighter. It’s the same with mushrooms; if you like heavier and more filling salads, you can fry the mushrooms in vegetable oil.
2. The salad is not easy to prepare, but very simple.
3. Cut the fillet into cubes and place in a salad bowl.
4. We also cut the mushrooms into cubes and put them in a salad bowl.
5. Add a jar of corn to the salad.
6. Then diced pineapples.
7. Cut the olives into rings or half rings. Add to salad.
8. Sprinkle with finely chopped parsley
9. And mix well. After mixing, add mayonnaise, sprinkle with lemon juice, mix again, taste. If necessary, add some salt. As a rule, this salad does not require salt. I only used salt to boil the breasts.
10. Serve the salad. If desired, you can decorate with mushrooms, olives, and herbs.
11. Bon appetit!

We recommend preparing the “Shanghai” salad when ordinary daily dishes get boring, and you want something extraordinary and new. The unique taste of the dish is due to the combination of unusual ingredients. Sweet pineapple along with salty olives and chicken make the salad very zesty and interesting. The Shanghai salad, the recipe for which you are about to learn, contains a large amount of fat and protein, but at the same time has a low calorie content.

Salad with kohlrabi, celery, apple and carrots

This salad is considered one of the lightest (dietary) salads that can be used as an independent dish or served with a main meal. It all depends solely on your preferences, but it’s definitely worth trying to cook this dish.

• Kohlrabi (can be replaced with radish) - 500 g; • Apples – 300 g; • Carrots – 200 g; • Celery stalks - 150 g; • Juice of half a lime (or lemon); • Vegetable oil; • Salt to taste.

• Grate the kohlrabi on a medium grater; • If there is a lot of juice, then it must be squeezed out; • Grate the carrots on a medium grater; • Finely chop the celery; • Peel the apples, remove the core and cut into strips; • Add lime juice; • Stir; • Place kohlrabi, carrots, celery in a bowl; • Fill with vegetable oil; • Add salt to taste and stir.

Step-by-step preparation

To make preparing the salad as comfortable as possible, let's look at it step by step.

First of all, boil the chicken breast. To make a tender salad, use refrigerated meat rather than frozen. Take a pan, fill it with water and place it on the stove. After the water boils, add salt, bay leaf, black peppercorns and other spices as desired.

Place the halved and rinsed breast into the pan. Reduce heat. Cook the breast for 10 minutes with the lid closed. Then turn off the heat and leave the chicken to cool completely. Cut the cooked meat into small cubes.

Preparing the salad

The salad ingredients are placed in even layers and coated with a nutritious dressing. The bottom layer is chicken. Place it on the bottom of the plate. Cover the top with a thin layer of mayonnaise “cream”. Drain the liquid from the pineapples and cut them into the same pieces as the breast. Place the next layer and cover with dressing again. Next is corn, which should also be coated. Cut the pickled mushrooms into thin strips and lay out another layer. At the top is the gas station. Cut the olives into circles to create the last layer. The salad should be given time to soak. Cover it with a lid and leave it in the refrigerator for 1-2 hours. The longer it sits, the more delicate its taste will be.

How to decorate?

Rinse the Chinese cabbage leaves and leave them on a towel to completely drain the water. Decorate the plates on which you will place the salad with herbs. Top the Shanghai salad with whole olives and black olives, finely chopped dill. Bon appetit!

The following tips will help you prepare the perfect salad:

Instead of boiled chicken, you can use smoked chicken. In this case, first remove the skin from it. The salad will not be as tender, but it will become richer.

Chinese cabbage adds richness to the salad. To make Shanghai more airy, use green lettuce leaves instead of cabbage.

Instead of pickled mushrooms, you can take fresh ones and fry them in vegetable oil. The salad will become a little heavier and more filling.

You can use regular mayonnaise to soak the layers, but in this case the dish will not be as piquant.

You can add additional zest to the salad by adding tomatoes, grated hard cheese and chopped walnuts.

Summer Hiashi chuka

Despite the fact that in Japanese cuisine noodles are often used to make soup, some craftsmen have managed to adapt noodles for salads, which are mainly served in spring and summer.

• Soy sauce - 3 tbsp; • Sesame oil - 2 tbsp; • Sesame - 1 tbsp; • Garlic - 1 clove; • Fresh ginger (grated) - 1 tsp; • Rice vinegar - 1 tbsp; • Water - 2 tbsp; • Sugar - 1 tbsp; • Chili to taste.

• Eggs - 1 piece; • Sugar - 0.5 tsp; • Salt - 1 pinch.

• Udon noodles – 80 g; • Fresh cucumber – 1 piece; • Radishes - 3 pcs; • Celery - 1 stalk; • Sweet pepper - 0.5 pcs; • Carrots - 0.5 pcs.

• For the sauce, mix all the necessary ingredients; • Cut vegetables into strips; • Cut the radishes into slices; • If desired, vegetables can be replaced with those that you like (for example: tomatoes, avocado, cabbage, mushrooms, daikon and others); • Also, for those who want to make the dish more filling, you can add ham or seafood; • Beat the egg, add salt and sugar; • Mix well; • Pour a thin layer onto a hot frying pan; • Fry the egg pancake on both sides until light golden brown; • After cooling, roll and cut into strips; • Prepare udon noodles according to package instructions; • Drain the hot water and cool under cold water; • Place noodles on a plate; • Place vegetables and chopped egg pancake on top; • Garnish with cilantro; • Before serving, pour over the sauce.

Instead of an omelette, you can serve it with a boiled egg.

Recipe

Cut the chicken, mushrooms and pineapples into approximately equal pieces. Olives - in rings. Place the crushed ingredients in a deep bowl. Add canned corn. Mix. Add cilantro and season the salad with a few tablespoons of low-fat mayonnaise. Pour the juice of half a lemon over the finished dish. Bon appetit!

There are many options for preparing Shanghai salad. However, the main ingredients are always a combination of pineapple and chicken. We looked at two recipes and managed to make sure that the original salad can easily take a prominent place on any holiday table.

Shanghai salad is a non-standard dish, suitable for both a festive feast and an ordinary family dinner. It will certainly captivate those who love experimenting and will surprise even those who have tried chicken meat in hundreds of different variations with its unusual notes. mixtures of ingredients that seem incompatible to a European are not clearly expressed here, so this dish should appeal to even conservative gourmets.

Non-standard salad preparation options

Naturally, once in the vastness of Russia, the recipe for Shanghai salad underwent many changes. And this even applies to the choice of meat. The option with boiled breast attracts the attention of those who are watching their weight. And those who choose a hearty men's menu like to use fattier legs for the base.

Among the most common additives in the composition that are missing in the original recipe, the leaders are:

• grated cheese;
• chopped walnuts;
• diced tomatoes;
• Chinese cabbage.

There are also discrepancies in the form of presentation. The above recipes describe the traditional form, but some cooks prefer to layer the ingredients or serve as a cocktail salad.

Which option to prefer is up to you. One thing is certain - “Shanghai”, prepared taking into account the tastes of the whole family, will definitely become one of the pearls in the collection of recipes and a frequent guest on the holiday table. And also popular photos on personal pages on social networks.

How to prepare Chinese salad "Shanghai"

The main ingredients of the Shanghai salad are chicken and pineapple. Most often, breast is used, boiled or, more piquantly, smoked. It’s better to take canned pineapple: it’s safer and easier. When buying fresh, you may not be able to guess: but the sweet notes in this salad are necessary.

The presence of other products in the composition may differ from recipe to recipe: every experienced housewife has her own tricks and secrets.

To prepare Shanghai salad with chicken, pineapples and mushrooms, you will need several required ingredients:

• chicken fillet;
• champignons, boiled, fried or canned;
• 1 can of pineapple;
• some olives or olives;
• can of corn;
• sauce.

At the first stage, you need to prepare all the products: boil the chicken and mushrooms, open the jars, prepare the sauce. Then the diced fillet is placed in a salad bowl, chopped mushrooms are added, pineapples and corn are laid out from jars, flavored with olives cut into half rings and seasoned. If the dish is being prepared for a celebration, it can be placed on fresh lettuce leaves. And in the photo, the salad will look more beautiful in this design.

Important: Shanghai salad does not need to be salted.

From Chinese noodles

Some connoisseurs of national Chinese cuisine prefer noodle-based salad. This “Shanghai” recipe is radically different from the previous one and requires the following products: funchose, pork, canned bamboo shoots and soybean sprouts, green peas and tangerines, usually also canned. In the absence of the latter, the recipe allows replacing tangerines with peaches.

The noodles are infused in boiling water until tender, cooled in cold water and cut into pieces. The pork is cut into long thin strips, seasoned with salt, curry and pepper, rolled in flour and fried in boiling oil. Then comes the turn of the contents of the jars, which are placed on a sieve or colander to drain excess liquid. Soybean sprouts and bamboo shoots are also cut into slices, all the products are combined in a salad bowl, mixed and seasoned. The salad needs to brew for about fifteen minutes, then it is mixed again and served.

Salad dressing

Sometimes, in the absence of time or the ingredients specified in the recipe, modern European housewives use the familiar mayonnaise for dressing. But, according to experts, this approach fundamentally kills the entire national authenticity of the salad. For the first version, a sauce made from a mixture of mayonnaise and sour cream or yogurt, flavored with finely chopped dill and lemon juice, is suitable.

The correct salad dressing for a noodle recipe has the following composition:

• vegetable oil;
• vinegar;
• soy sauce;
• curry powder.

All of the above is taken in equal volumes (two tablespoons each), mixed and seasoned with salt and pepper. You can add hot pepper sauce to taste.

Shanghai salad recipe with photos Chinese cuisine

Author: Culinary portal Kungpao.ru. Materials are protected by copyright law.

Recipe from the “Chinese Cuisine” section

Domestic chefs are very familiar with the prototype of this salad, which, despite the name, is a purely Russian dish and probably decorates the holiday table in every family. Well, it’s hard to imagine a New Year’s table without Olivier salad. But this is in Russia; the neighboring power, China, is another matter. Shanghai Sela, or Shanghai Salad, is a popular Western-style Chinese dish, one of the symbols of this culinary style. Shanghainese people call it one of the “Three Musketeers” - meaning three famous dishes in the “Western” style - Shanghai Selah (or Shanghai Salad, also known as Potato Salad, or just to be clear - Olivier Salad), Shanghai Zha Zhupai (or Fried Pork Cutlet, also known as Shanghai Wiener Schnitzel) and Losuntan (or Russian Soup, also known as Borscht). We have already talked about the history of the emergence of the “Western” style in Chinese cuisine in the recipe “Hong Kong Style Potato Zrazy”. The history of Shanghai Sal in China began in 1935, when the Italian Jew Louis Rovere opened the French restaurant “Chez Louis” in Shanghai, or in Chinese “Lo Wei Fandian” (Chinese: 罗威饭店, painyin Luo Wei Fandian). In addition to French cuisine, the restaurant also had a Russian menu with borscht and Olivier salad. The war years left their mark on the history of the restaurant - the Japanese occupation of Shanghai, the arrest and imprisonment of the restaurant owner and, finally, a change of government and nationalization. In the early 50s, the restaurant was renamed “Red House Restaurant”, or in Chinese “Hong Fangzi Xicai Guan” (Chinese: 红房子西菜馆, pinyin Hong Fangzi Xicai Guan), the new name for the restaurant was given by the red walls, to Moreover, it was politically relevant and politically correct. The restaurant still exists today - it is a state enterprise. Over time, the Shanghai salad has changed somewhat. It still looks like Olivier, you can see peas, cubes of sausage and potatoes on the plate, it is seasoned with mayonnaise, it still tastes like its Russian prototype. But the mayonnaise is now soy, and instead of cucumbers they began adding apples to it. It’s worth trying to make Shanghai salad; the truth is revealed by comparison; it’s quite possible that someone will like the Chinese version more.

INGREDIENTS: potatoes – 2 pcs. (medium), boiled sausage - 4-5 mugs, green peas - 60 g, apple - half, soy mayonnaise - 75 g.

Shanghai Sal's recipe is very simple, it is similar to our Olivier salad, only there are fewer ingredients, which naturally simplifies its preparation. First, boil the potatoes in their jackets and cool. While the potatoes are cooling, you can prepare the remaining ingredients. Blanch the thawed peas in boiling water water for 2 minutes, place it on a sieve and rinse with cold water, let cool.

Peel and core half a sweet apple. Peel the cooled potatoes. Cut the potatoes, apple and sausage into 1 cm by 1 cm cubes. Place the potato, apple and sausage cubes into a gastronorm container, add green peas.

Season with soy mayonnaise, stir, cover with cling film and refrigerate for 10-15 minutes to let the salad steep and cool.

Serve the chilled salad to the table. Of course, not in a “basin”, but by transferring it into portioned bowls (cream bowls or just plates).

Bon appetit!

Best regards, Sergey Zverev.

See all recipes in the “Chinese Cuisine” section