Crispy Dumpling Tomato Salad

Crispy dumpling tomato salad. Crunchy Thai-inspired tomato salad topped with crispy pan-fried gyoza, peanuts, and Sriracha mayo. This makes the perfect lunch and is a great new way to enjoy gyoza.

Crispy Dumpling Tomato Salad: Ingredients

• 250g frozen vegan gyozas
• 1/4 small sweetheart cabbage, (around two handfuls) finely sliced
• 150g cherry tomatoes, quartered
• 3 inches cucumber, julienned
• 2 spring onions, finely sliced, excluding the whitest part
• 1 handful fresh coriander, chopped
• 1 handful fresh mint, chopped
• 2 tbsp roasted peanuts, roughly chopped
• 1 tsp toasted sesame seeds
• Vegan Sriracha mayo, to serve

Dressing

• 1 clove garlic, minced
• 1 tsp chilli oil
• 2 tsp sugar
• 1/2 lime juiced
• 1 tsp tamarind paste
• 2 tbsp light soy sauce
• 1 tsp sesame oil

How to make Crispy Dumpling Tomato Salad

Firstly, add all the ingredients for the dressing to a small bowl. Mix until well combined.

Secondly, add the cabbage, tomatoes, cucumber, spring onion, coriander, and mint to a large mixing bowl and mix well. Pour over the dressing and toss to coat. Set aside.

Cook your gyoza according to packet instructions. I like to pan fry them with a little oil until crispy on all sides.

Finally, serve the salad topped with the gyoza, peanuts, and sesame seeds, and drizzled with Sriracha mayo.

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Crispy Dumpling Tomato Salad

5 from 1 vote

Crispy dumpling tomato salad. Crunchy tomato salad tossed in a Thai-inspired dressing and topped with crispy pan-fried gyoza, peanuts, and sriracha mayo.

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Prep Time 15 minutes mins

Cook Time 5 minutes mins

Servings: 2

Course: lunch

Cuisine: Thai

Ingredients Method

Ingredients

  

• 250g/9oz frozen veggie/vegan gyozas
• 1/4 small sweetheart cabbage (around 2 handfuls) finely sliced
• 150g/5⅓oz cherry tomatoes quartered
• 3 inches cucumber julienned
• 2 spring onions finely sliced, excluding the whitest part
• 1 handful fresh coriander chopped
• 1 handful fresh mint chopped
• 2 tbsp roasted peanuts roughly chopped
• 1 tsp toasted sesame seeds
• Sriracha mayo to serve

Dressing

• 1 clove garlic, minced
• 1 tsp chilli oil
• 2 tsp sugar
• 1/2 lime juiced
• 1 tsp tamarind paste
• 2 tbsp light soy sauce
• 1 tsp sesame oil

Method

 

1. Add all the ingredients for the dressing to a small bowl and mix well.
2. Add the cabbage, cucumber, tomatoes, coriander, mint, and spring onion to a large bowl. Mix well. Drizzle over the dressing and mix again. Set aside.
3. Cook the gyozas according to packet instructions. I prefer to pan fry them with a little vegetable oil until they are crispy on all sides, around 5 minutes.
4. Serve the veg topped with the crispy gyozas, toasted sesame seeds, roasted peanuts, and drizzled with sriracha mayo.