Crispy Dumpling Salad with Peanut Dressing

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!

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Course: Main Course, Mains, Salad, Vegetables, Vegetarian

Cuisine: Asian-inspired, Western

Diet: cabbage, carrot, dumplings, Edamame, peanut butter, sesame oil, sesame seeds, soy sauce, sweet chilli sauce

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings:

Author: Eff | Food Daydreaming

Equipment

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

Cook along with me

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Nutrition