Recipe Index

Ingredients

• 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

Method

1. Pan-fry the frozen dumplings following the package directions and set them aside.
2. Whisk the soy sauce or coconut aminos, rice vinegar, sesame oil, garlic, ginger, sesame seeds, coconut sugar, chili crisp, finely chopped green onions and finely chopped cilantro in a bowl until the dressing is combined.
3. Put the chopped Napa cabbage and Persian cucumbers in a large bowl with the purple onion, sliced green onions, chopped cilantro and halved baby tomatoes.
4. Lay the dumplings over the salad, pour the dressing over everything and toss until the dumplings and vegetables are coated.
5. Scatter the chopped roasted peanuts over the salad and serve it at once.

Prep: 15 min · Total: 17 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data