Smacked Cucumber and Dumpling Salad
Ingredients
For the salad
- 2 tbsp vegetable oil
- 10 vegan gyoza dumplings
- 1 large cucumber
- 1 carrot
- 3 spring onions
- 6 radishes
- 200g soba noodles
For the dressing
- 5 tbsp tahini
- 2 tbsp soy sauce
- 2 tbsp cold water
- 1 tbsp rice wine vinegar
- 1 tsp maple syrup
- 1 tbsp toasted sesame oil
- 1 lime
To serve
- 5g fresh coriander
- 1 tbsp chilli oil
Preparation
Heat the oil in a frying pan over medium heat. Add the gyoza flat-side down and fry until golden. Flip, add 2 tbsp water and cover to steam for 2 minutes.
Cook soba noodles in salted water according to packet instructions. Drain and rinse under cold water.
Smash the cucumber with the flat side of a knife. Peel the carrot into ribbons. Thinly slice the spring onions and radishes. Pick the coriander leaves.
Mix tahini, soy sauce, cold water, rice vinegar, maple syrup, sesame oil and juice from half the lime until smooth.
In a large bowl, toss the noodles, cucumber, carrot, spring onion and coriander with the dressing.
Divide between bowls, top with gyoza, drizzle with chilli oil and serve with extra lime wedges.
Notes
This recipe is quick and easy, taking only 15 minutes to prepare, and serves 2 people. It requires a frying pan and a saucepan.
