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Asian salad with Korean dumplings

updated

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Ingredients for 2 servings:

  • 14 dumplings, Korean, vegan, (Mandu)
  • 500 g Chinese cabbage
  • 1 carrot(s)
  • ½ cucumber(s)
  • 2 tbsp rice wine vinegar
  • 2 tbsp agave syrup
  • 1 tbsp chili paste (gochujang)
  • 1 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp sesame seeds

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 20 minutes

vegan, with sweet and spicy dressing

Remove the stalk from the Chinese cabbage, cut the rest into bite-sized pieces, and cut the cucumber and carrot into sticks. Mix the dressing ingredients. Fry the dumplings in a pan according to the package instructions until browned. Finally, add the Chinese cabbage and stir-fry for 1 minute. Transfer the contents of the pan to a bowl along with the cucumber and carrot, mix in the dressing, and serve immediately.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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