Crispy pan-fried dumplings, ribbons of cabbage and carrot, sweet pops of edamame, all tossed in a creamy peanut dressing layered with sesame, lime and ginger. This Crispy Dumpling Salad with Peanut Dressing isn’t just another trend, it’s a recipe you’ll genuinely make again and again!
You probably saw the dumpling salad that was everywhere last year.
I loved the idea, and made it. A few times, actually! Crispy dumplings tossed through a crunchy slaw, all dressed and ready to go for a quick weeknight dinner.
But the sauce never quite landed for me. It needed more body, it needed to coat the cabbage and carrot slaw without becoming soggy. So I did what most of us do in our own kitchens; I tweaked it.
This version leans into a creamy peanut dressing with sesame oil, soy sauce, sweet chilli sauce, lime, garlic and ginger. It’s savoury, slightly sweet, slightly sharp and just rich enough to feel satisfying.
The crispy dumplings stay the hero. The cabbage keeps everything fresh. The peanut dressing pulls it all together.
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Why You’ll Love This Crispy Dumpling Salad with Peanut Dressing
- The peanut dressing. The peanut dressing is thicker than the typical rice wine vinegar dressing so it coats the cabbage, catches in the folds of the dumplings and doesn’t taste flat.
- It’s flavourful and texturally satisfying. Crunchy, creamy, fresh, savoury, slightly sweet with a little heat. Everything a main salad should be.
- Easy weeknight meal. This Crispy Dumpling Salad is made with frozen dumplings, so there’s no need to hand-fold wrappers on a weekday.
- Doesn’t wilt. This isn’t a delicate lettuce situation! The cabbage base means it keeps well. Dressed, this dumpling salad keeps for 2 days. Undressed, it’ll keep for 3-4 depending on your dumpling filling.
- Endless customisation. Add more herbs, more spice or citrus, swap vegetables, use whatever type of dumpling you prefer. Make it taste great for you!
Crispy Dumpling Salad with Peanut Dressing Recipe Ingredients
A bag of dumplings, a handful of crisp vegetables and a dressing stirred together in minutes, just simple components delivering big flavour. Exact quantities are in the recipe card below.
For the Peanut Dressing
- Peanut butter. Peanut butter makes for a creamy, savoury and rich dressing. You can use smooth or crunchy, natural or oil-free. Depending on the thickness of your peanut butter, you may need to add water – 1 tablespoon at a time – until your dressing is a pourable consistency. Almond butter would be too sweet for this dressing, but you can substitute the peanut butter for a different, savoury nut butter, like cashew or ABC butter.
- Sesame oil. Used in both the dressing and to pan-fry the dumplings, toasted sesame oil adds depth and aroma.
- Soy sauce. Salt and umami, pairs well with the peanut butter and balances the sweetness of the sweet chilli sauce.
- Sweet chilli sauce. Adds a touch of sweetness to balance the lime and adds a gentle heat to the whole dish.
- Ginger and Garlic. Freshly grated ginger and garlic add savoury warmth and depth to the dressing, keeping it from being too peanut-butter forward.
- Lime juice. Adds brightness and acidity to cut through the richness of the peanut butter and sweet chilli sauce.
For the Salad
- Cabbage. Fresh, crunchy and sturdy enough to hold the dressing without wilting, shred the cabbage finely so it eats nicely when you get a mouthful of it. I use a mix of both green and purple cabbage, but you can use your favourite cabbage, or a mix of cabbage and Asian greens, like bok choy and gai lan if you want something a bit more leafy.
- Carrots. The sweetness of carrot is a nice addition to this crunchy salad, complementing the slight bitterness of the cabbage.
- Edamame. Little pops of tasty protein that make the salad more filling. Find podded ones if you can, or else cook up a bag of frozen edamame beans and pod them while the dumplings cook.
- Scallions. Adds a mild onion flavour and another texture to the salad.
- Dumplings. Choose your favourite dumplings: pork, prawn and vegetarian will all work well with the peanut dressing. You can use fresh or frozen dumplings, just make sure they can be pan-fried and aren’t just meant to be soup dumplings.
To serve (optional):
- Fried shallots. Add crunch and that savoury, almost caramelised onion hit.
- Sesame seeds. A nutty scatter that ties the dressing and dumplings together.
- Fresh coriander. A herby handful for freshness against the warm dumplings and nutty sauce.
- Lime wedges. An extra hit of citrus on the side so everyone can customise their own bowl.
How to Make Crispy Dumpling Salad with Peanut Dressing
Some chopping, some whisking, some pan-frying, then toss it all together for a satisfying mid-week dinner.
- Prepare the vegetables. Finely shred the green and purple cabbage, julienne the carrots, slice the scallions and pod the edamame, if needed.
- Make the peanut dressing. Whisk peanut butter, sesame oil, soy sauce, sweet chilli sauce, lime juice, grated ginger and garlic until smooth. If needed, add water – 1 tablespoon at a time – until it reaches a pourable consistency.
- Pan-fry the dumplings. Heat the sesame oil in a large pan. Arrange dumplings flat-side down and cook until golden underneath. Add the water, cover and steam until cooked through and the water has evaporated. Remove the lid and let the bottoms re-crisp, if needed.
- Assemble. Toss cabbage, carrots, edamame and scallions with most of the dressing. Arrange the crispy dumplings on top and spoon over the remaining dressing.
- Finish and serve. Scatter over some fried shallots and sesame seeds, and serve while the dumplings are still warm and crisp, with extra lime wedges.
Recipe Tips and Tricks
- Let the dumplings re-crisp after steaming. That final uncovered minute or two makes all the difference.
- Taste the dressing. Once whisked together, taste and adjust by adding more lime juice or soy sauce, if needed.
- Slice cabbage finely. In a cabbage-base salad, thin shreds of cabbage are easier and more satisfying to eat than thick pieces.
- Add the dumplings last. Tossing too aggressively will soften their crisp base.
Serving and Storing
This Crispy Dumpling Dumpling Salad with Peanut Dressing is best served immediately while the dumplings are crisp and warm. It also works at room temperature, making it an ideal salad for casual entertaining, just don’t add the dumplings until you’re ready to serve.
If you know you’re going to have leftovers, it’s best to store the salad and the dressing separately for up to 3-4 days, depending on the dumplings. The dumplings can be reheated in a pan to bring back crispness.
Crispy Dumpling Salad Recipe FAQs
Can I use any dumplings?
Yes. Pork, prawn, vegetable, choose any dumplings that can be pan-fried
Can I make this ahead?
You can prep the vegetables and dressing ahead, but cook the dumplings just before serving.
What if my dressing is too thick?
Add water, one tablespoon at a time, until smooth and pourable.
Can I add more vegetables?
Yes. Snow peas, green beans or cucumber would all work.
Will the cabbage go soggy?
Not quickly. Cabbage holds up far better than lettuce.
Love a hearty salad? Try these recipes too:
Or explore all our salad recipes!
Keep a bag of dumplings in the freezer and you’re halfway to having this Crispy Dumpling Salad with Peanut Dressing for dinner. The rest is just chopping, whisking and letting the pan do the work.
🧁 If you make this Crispy Dumpling Salad with Peanut Dressing, I’d love to hear how it turned out. Leave a comment below or tag me on Instagram so I can see what you’re cooking, and if you’d like more recipes like this, the newsletter is where I share them first.
Recipe
Crispy Dumpling Salad with Peanut Dressing
Ingredients
For the Peanut Dressing
- 4 tablespoons peanut butter
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 2 tablespoons sweet chilli sauce
- Juice from ½ lime
- 1 teaspoon ginger, grated
- 2 garlic cloves, minced
- Water, if needed
For the Dumpling Salad
- 1 cup green cabbage
- 1 cup purple cabbage
- 2 carrots
- 3 scallions
- 250 g edamame
- 1 tablespoon sesame oil
- 12 frozen dumplings
- 4 tablespoons fresh coriander, chopped
- 2 tablespoons fried shallots to serve, optional
- 2 tablespoons sesame seeds to serve, optional
- Lime wedges to serve, optional
Instructions
- To make the peanut dressing, combine the peanut butter, sesame oil, soy sauce, sweet chilli sauce, lime juice, ginger and garlic in a bowl. Whisk until smooth. Depending on the peanut butter you use, you may need to thin the dressing with water. Add 1 tablespoon at a time until it reaches a thick but pourable consistency. Set aside.4 tablespoons peanut butter, 1 tablespoon sesame oil, 1 tablespoon soy sauce, 2 tablespoons sweet chilli sauce, Juice from ½ lime, 1 teaspoon ginger, 2 garlic cloves, Water
- Prepare the salad ingredients: shred the cabbage and carrots, slice the scallions and cook and pod the edamame, if needed. Set aside.1 cup green cabbage, 1 cup purple cabbage, 2 carrots, 3 scallions, 250 g edamame
- To cook the dumplings, heat the sesame oil in a non-stick frying pan over medium-high heat. Arrange the frozen dumplings in a single layer and cook, undisturbed, for about 2 minutes, or until golden on the bottom. Carefully pour in the water, cover with a lid and reduce the heat to medium. Cook for 8 to 10 minutes, or until all the water has evaporated and the dumplings are cooked through with crisp bottoms. Remove the lid and cook for a further 1 to 2 minutes to re-crisp the base if needed.1 tablespoon sesame oil, 12 frozen dumplings
- While the dumplings are cooking, assemble the salad. In a large bowl, combine the cabbage, carrots, scallions and edamame. Drizzle over half of the peanut dressing and toss to coat. Add the hot dumplings, then finish with more dressing if needed.
- Scatter with chopped coriander, fried shallots and sesame seeds, and serve with lime wedges on the side.4 tablespoons fresh coriander, 2 tablespoons fried shallots to serve, 2 tablespoons sesame seeds to serve, Lime wedges to serve
