Dumpling Salad
Delicious, Asian-inspired salad combining tender steamed vegetable dumplings with crunchy coleslaw and a tangy, flavorful dressing – quick to prepare and perfect for a refreshing meal.
Equipment
- 1 Large mixing bowl
- 1 Jar or small bowl for the dressing
- 1 Mini whisk
- 1 Pressure cooker or Air Fryer to cook dumplings
Ingredients
Ingredients
- 300 gram Vegetable dumplings or potstickers
- 370 gram Coleslaw mix or a similar amount of homemade mix
- 1 bunch Cilantro or parsley finely chopped
- 1 bunch Green onion finely chopped
- 0.5 cup Rice wine vinegar
- 1.5 tbsp Sesame oil
- 3 tbsp Soy sauce
- 3 tbsp Sweet chili sauce
- 4 cloves Garlic minced
- 1 thumb Ginger root minced
- Sesame seeds to serve, optional
- Chili oil optional garnish
Instructions
Instructions
- Cook your dumplings according to package instructions or until golden and cooked through in the pressure cooker. Pay attention to avoid overcooking.
- Use a quick release to let out steam fast so dumplings stay tender without getting mushy.
- While dumplings cook, combine the coleslaw mix, chopped cilantro or parsley, and green onions in a large bowl and toss to combine.
- Mix rice wine vinegar, sesame oil, soy sauce, sweet chili sauce, minced garlic, and minced ginger in a small bowl until blended.
- Pour dressing over the coleslaw mix and toss well to coat every leaf.
- Add the cooled dumplings on top of the salad and gently toss to combine. Chill for 15 minutes if desired. Serve fresh with sesame seeds and chili oil if using.
Notes
You can prep your veggies ahead of time. For soy allergies, check dumpling ingredients and swap soy sauce for liquid aminos. If allergic to sesame, swap sesame oil for peanut oil and omit seeds. For gluten-free, use rice paper or tapioca dumplings. Dumplings can be steamed, fried, or air fried as preferred.
Store leftover salad in airtight container for up to 2 days. To prevent sogginess, store dumplings separate from salad and combine before serving.