Tangy dumpling salad recipe

Brighten a dull day with a colourful, crunchy salad. Photo / Fresh Media

Don’t wait for summer for your salad fix. Sometimes it’s good to take a break from heavy winter food and this substantial but refreshing salad is a great option for a light dinner or lunch with friends.

Tangy dumpling salad

Serves 4

Ingredients

125g rice vermicelli

300g frozen ginger prawn dumplings

1 cup cabbage, finely sliced

1 cup red cabbage, finely sliced

3 spring onions, sliced

1 carrot, julienned

1 cucumber, deseeded, cut into thin sticks

1 small bunch coriander, chopped

1 Tbsp sesame seeds

For the dressing

3 Tbsp ginger sweet chilli sauce

2 Tbsp olive oil

1 Tbsp fish sauce

1 Tbsp soy sauce

1 tsp sesame oil

2 cloves garlic, minced

1 lemon, juiced

Method

1. Prepare the rice vermicelli according to the packet instructions and set aside.
2. Place all the dressing ingredients in a large bowl and whisk to combine. Add all the prepared vegetables and toss lightly.
3. Place a large pan over medium-high heat and add in 1 Tbsp of olive oil. Place the frozen dumplings flat side down into the pan and fry for 2-3 minutes until golden brown on the bottom. Add ¼ cup water to the pan and cover the pan with a lid. Allow the dumplings to steam for 5-6 minutes or until the water has evaporated and the filling is heated through.
4. Remove dumplings from the pan and add to the bowl with the prepared rice vermicelli. Toss everything together to coat with the dressing and sprinkle with sesame seeds.

– fresh.co.nz