Viral Crispy Dumpling Salad

• 份量: 4 servings
• 准备时间: 15 minutes
• 总时间: 17 minutes

配料

1/4 Cup Low Sodium Soy Sauce or Coconut Aminos

3 Tablespoons Rice Vinegar

2 Tablespoons Toasted Sesame Oil

2 Cloves Garlic (mashed)

2 Teaspoons Freshly Grated Ginger (or substitute 1 teaspoon ground ginger)

1 Tablespoon Sesame Seeds

1 Tablespoon Coconut Sugar

1 Teaspoon Chili Crisp or Salsa Macha

2 Green Onions (finely chopped)

2 Tablespoons Cilantro (finely chopped)

3 Cups Napa Cabbage (finely chopped)

2 Persian Cucumbers (finely diced)

1/4 Cup Purple Onion (finely sliced)

2 Green Onions (finely sliced)

1/4 Cup Cilantro (chopped)

3/4 Cup Baby Tomatoes (halved)

1/3 Cup Roasted Peanuts (chopped)

16 Frozen Dumplings

步骤

To make this salad, start by preparing the dumplings. Pan-fry the frozen dumplings according to the package instructions and set them aside.

Next, prepare the dressing. Add all of the dressing ingredients (the soy sauce or coconut aminos, rice vinegar, toasted sesame oil, garlic, ginger, sesame seeds, coconut sugar, chili crisp, green onions, and cilantro) to a bowl and whisk them until they're fully combined. The dressing will be thick – if you prefer a thinner dressing, add 2-3 tablespoons of water to the dressing until it reaches your desired consistency.

Then, prepare the salad. Wash and chop the napa cabbage and persian cucumbers and add them to a large bowl alongside the purple onion, green onion, cilantro, and baby tomatoes.

Add the dumplings on top of the salad, then pour the dressing on top of all of it. Toss until the dumplings and salad are fully coated in the dressing.

Garnished with the chopped, salted peanuts, then serve and enjoy!