Description
A vibrant and flavorful Sesame-soy Dumpling Salad that combines crispy vegetable dumplings with a tangy soy-sesame dressing, fresh vegetables, and crunchy peanuts. This quick and easy dish is perfect for a light lunch or a delightful appetizer, bringing together Asian-inspired flavors with refreshing textures.
Ingredients
Scale
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
Dumplings and Garnish
- 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: In a medium bowl, combine tamari (or soy sauce), rice wine vinegar, sesame oil, freshly minced garlic, freshly grated ginger, brown sugar, toasted sesame seeds, chilli oil crisp, finely sliced spring onion, and finely chopped coriander. Whisk everything together until well combined.
- Adjust consistency: Gradually add 2 to 3 tablespoons of water, one tablespoon at a time, whisking after each addition until the dressing reaches your desired consistency. The recipe uses all 3 tablespoons for a balanced, pourable dressing.
- Prepare the salad base: In a large bowl, add shredded wombok cabbage, sliced Lebanese cucumber, finely sliced spring onions, and finely sliced red onion. Toss gently to mix the vegetables.
- Add dumplings: Cook the vegetable dumplings according to the packet instructions, then place them on top of the salad mixture in the bowl.
- Toss with dressing and garnish: Pour the soy dressing over the salad and dumplings, tossing carefully to coat everything evenly. Finally, sprinkle coriander leaves and chopped roasted peanuts on top for garnish. Optionally, drizzle extra chilli oil crisp over the salad for added heat.
Notes
- You can substitute wombok cabbage with green cabbage if unavailable.
- Cook dumplings as directed on their packaging to ensure proper texture—generally pan-fried or steamed works best.
- Chilli oil crisp is optional but adds a delicious spicy crunch.
- For a gluten-free version, ensure you use tamari instead of regular soy sauce and gluten-free dumplings.
- This salad is best served fresh but can be refrigerated for a few hours if needed, though the dumplings may lose some crispness.
