Go Back
square image of crispy dumpling salad

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.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 5 minutes
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.