Sesame-soy Dumpling Salad
Servings: 4
Calories: 461kcal
Transform frozen dumplings into a quick, fresh and flavourful meal with this Sesame-soy Dumpling Salad. Crispy pan-fried dumplings, crunchy veggies and a bold dressing make this the ultimate family-friendly dinner or lunch.
Ingredients
SESAME-SOY DRESSING
- 3 tbsp tamari or all-purpose soy sauce
- 2 tbsp rice wine vinegar
- 1 tbsp sesame oil
- 1 tsp freshly minced garlic
- 1 tsp freshly grated ginger
- 1 tbsp brown sugar
- 1 tbsp toasted sesame seeds
- 1 tbsp crispy chilli oil, plus extra to serve (optional)
- 1 spring onion (scallion), finely sliced
- 2 tbsp finely chopped coriander (cilantro)
- 2 tbsp water, or more if needed
SALAD
- 150 g shredded wombok (napa) cabbage (can be substituted with green cabbage)
- 1 Lebanese (short/Persian) cucumber, sliced
- 2 spring onions (scallions), finely sliced
- ½ red onion, finely sliced
- 24 vegetable dumplings, or dumplings/gyoza of your choice, prepared as per the packet instructions (see note 1)
- 7 g coriander (cilantro) leaves
- 40 g finely chopped roasted peanuts
Instructions
- Make the soy dressing – Add all of the ingredients, except the water, to a medium bowl and whisk to combine. Add the water, 1 tablespoon at a time, until your desired consistency is reached (I use all 3 tablespoons of water).
- Assemble and serve – Add the cabbage, cucumber, spring onion and red onion to a large bowl. Top with the dumplings. Pour the dressing over, toss to coat, then add the coriander leaves and peanuts to garnish. Drizzle over more crispy chilli oil, if using.
Notes
Note 1 – My preference is to pan-fry my dumplings. They are ready fast and the chewy texture works really well in this salad. I recommend following the cooking instructions on the packet, but I find this a foolproof method: Heat 1–2 tablespoons of oil in a non-stick frying pan over high heat, add the dumplings and cook for 1–2 minutes until the base is browned. Add 125 ml (½ cup) of water, reduce the heat to low, cover with a lid and steam for 4 minutes or until the liquid has absorbed and the dumplings are cooked.
Make Ahead
- Salad ingredients – Prep and store the vegetables in separate airtight containers in the fridge for up to 3 days.
- Dressing – Mix the dressing and store it in a sealed jar in the fridge for up to 3 days. Shake well before using.
- Dumplings – Prepare and store cooked dumplings in the fridge for up to 2 days. Reheat before assembling the salad or serve cold.
Leftovers
Refrigerate leftovers in an airtight container for up to 24 hours. The salad may lose some crunch but will still be flavour-packed. Not suitable to freeze.Nutrition Facts
Sesame-soy Dumpling Salad
Amount per Serving
Calories
461
% Daily Value*
Fat
20
g
31
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
5
g
Cholesterol
5
mg
2
%
Sodium
1631
mg
71
%
Potassium
400
mg
11
%
Carbohydrates
62
g
21
%
Fiber
6
g
25
%
Sugar
12
g
13
%
Protein
14
g
28
%
Vitamin A
445
IU
9
%
Vitamin C
29
mg
35
%
Calcium
142
mg
14
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
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