Dumpling Salad
Description
A really great idea that I saw first on Instagram and then (very) loosely used the recipe from one of my favorite new recipe sites, Simple Home Edit. I love this vinaigrette, and I like delicious excuses to use up all of the veggies in my fridge. So consider this an idea, more than an actual recipe, and I’m guessing it will easily make it’s way into your regular rushed weeknight rotation – enjoy!
Ingredients
your favorite dumplings/gyoza (I planned for 6 per salad) – steamed then pan-fried until crispy
Sesame-Soy Vinaigrette – makes enough for 4 hearty salads
3 T. EACH avocado oil AND rice vinegar
1 T. EACH sesame oil, soy sauce AND brown sugar
1/2 t. EACH minced garlic AND minced ginger
2 T. finely chopped cilantro – optional
pickled red onions for topping – thinly sliced red onion, tossed with a pinch of salt and sugar and a tablespoon or 2 of lemon juice or your favorite vinegar
chili crisp for topping – optional, but necessary
Salad Ideas
chopped greens
thinly sliced green onion
peppers cleaned and cut into bite-sized pieces
cucumber sliced into half moons or rounds
chopped salted cashews (or any other nut or seed – we love roasted/salted pumpkin seeds too)
Instructions
Get your dumplings started and prep your salad while they steam and fry. Whisk (or shake in a container with a tight lid), the 8 (this includes the cilantro) vinaigrette ingredients, taste for seasonings, adjust as you wish, whisk or shake again and set aside. Normally for a dinner salad I prep all of the greens in my largest bowl, dress and toss and then divide into bowls/portions – do what works for you. Then we all top up our bowls with the extras to varying degrees and then divvy up the dumplings. Chili crisp is last (and necessary), and as I mentioned this is a new family favorite!
