Description
A vibrant and refreshing Sesame-soy Dumpling Salad combining crispy vegetable dumplings with a tangy, savory soy dressing, fresh vegetables, and crunchy peanuts, perfect for a light and flavorful meal or appetizer.
Ingredients
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 chilli oil crisp, plus extra to serve (optional)
- 1 spring onion (scallion), finely sliced
- 2 tbsp finely chopped coriander (cilantro)
- 2–3 tbsp water
Salad
- 2 cups (150 g) shredded wombok cabbage (can be substituted with green cabbage)
- 1 Lebanese (short) 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
- ½ cup (7 g) coriander (cilantro) leaves
- ¼ cup (40 g) finely chopped roasted peanuts
Instructions
- Make the soy dressing –
Add tamari or soy sauce, rice wine vinegar, sesame oil, minced garlic, grated ginger, brown sugar, toasted sesame seeds, chilli oil crisp, sliced spring onion, and chopped coriander to a medium bowl. Whisk all ingredients together thoroughly.
- Adjust consistency –
Gradually add water, one tablespoon at a time, whisking after each addition until the dressing reaches your desired consistency (usually about 3 tablespoons).
- Prepare the salad base –
In a large bowl, combine shredded wombok cabbage, sliced Lebanese cucumber, finely sliced spring onions, and red onion. Toss the vegetables lightly to mix.
- Add dumplings –
Place the prepared vegetable dumplings, cooked according to packet instructions, on top of the salad mixture in the large bowl.
- Dress and toss –
Pour the soy dressing over the salad and dumplings, gently tossing to evenly coat everything with the flavorful dressing.
- Garnish and serve –
Sprinkle fresh coriander leaves and chopped roasted peanuts on top. Drizzle additional chilli oil crisp if desired for extra heat, then serve immediately.
Notes
- You can substitute wombok cabbage with green cabbage if unavailable.
- If preferred, use any type of dumplings or gyoza of your choice, cooked according to their packet instructions.
- Adjust the amount of chilli oil crisp to your spice preference or omit if sensitive to spice.
- This salad is best served fresh to maintain the dumplings’ texture and freshness of the vegetables.
