Dumpling Salad
I’d been seeing the dumpling salad viral trend on my social networks for a few times now, so I decided to give it a try and put my own spin on it to see if the recipe was really worth the effort. I can tell you, it’s really delicious and so easy to make.
I used store-bought frozen dumplings and whatever vegetables I had on hand. I invite you to use the vegetables in your fridge in this salad! Peppers, zucchini, cucumbers, cabbage, radishes, avocados, carrots, tomatoes, broccoli!
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- Preparation time: 20 minutes
- Servings: 4
Ingredients
Spicy Peanut Butter Dressing
- 2 tablespoons (30 ml) peanut butter
- 2 tablespoons (30 ml) soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 1 tablespoon (15 ml) toasted sesame oil
- 1 tablespoon (15 ml) chili crisp oil (hot, Asian-flavored oil)
- 1 tablespoon (15 ml) vegetable oil of your choice
- 1 clove garlic, minced
- 1 tablespoon (15 ml) grated fresh ginger
- 2 teaspoons (10 ml) honey
- 1/2 teaspoon (2.5 ml) salt
Dumpling Salad
- 700 g frozen chicken or vegetarian dumplings
- 1 English cucumber cut into fine julienne
- 1 1/2 cups (115 g) finely chopped cabbage
- 1 cup (150 g) finely julienned carrots
- 2 green onions cut into fine julienne
- 1/2 cup (15 g) coarsely chopped fresh coriander or mint
- 3 tablespoons (45 ml) toasted sesame seeds
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Preparation
Spicy Peanut Butter Dressing
- In a large salad bowl, combine all dressing ingredients.
Dumpling Salad
- Cook dumplings according to package directions.
- Place dumplings and remaining salad ingredients in salad bowl and toss well with dressing. And serve!
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