Vegan Dumplings with Cabbage and Rice Noodle Salad
Ingredients
- 2 packets rice noodles
- 4 cups thinly sliced cabbage
- 1.5 cups grated carrot
- 0.5 cup chopped spring onions
- 0.25 cup roasted unsalted peanuts
- 3 Tbsp vegetable oil
Peanut dressing
- 0.25 cup peanut butter
- 0.25 cup water
- 1 Tbsp minced garlic
- 2 Tbsp minced shallot
- 1 Tbsp fish sauce
- 1 Tbsp rice vinegar
- 1 Tbsp toasted sesame oil
- 1 Tbsp tamari sauce
- 3 Tbsp lime juice
- 1 tsp lime zest
Preparation
In a small bowl, whisk together 0.25 cup peanut butter, 0.25 cup water, 1 Tbsp minced garlic, 2 Tbsp minced shallot, 1 Tbsp fish sauce, 1 Tbsp rice vinegar, 1 Tbsp toasted sesame oil, 1 Tbsp tamari sauce, 3 Tbsp lime juice, and 1 tsp lime zest until smooth to make the peanut dressing.
Cook rice noodles per package instructions, then rinse with cold water and set aside.
Combine the cooked noodles, 4 cups thinly sliced cabbage, 1.5 cups grated carrot, and 0.5 cup chopped spring onions in a bowl.
Add the peanut dressing to the veggie-noodle mixture and toss until ingredients are coated.
Divide the salad into bowls and garnish with 0.25 cup roasted unsalted peanuts and lime wedges as desired.
To cook the dumplings, heat about 3 Tbsp of vegetable oil over medium heat, add the dumplings, and allow them to brown on one side.
Add 1/3 cup water, cover, and allow to steam until the water has cooked away, then remove from heat and serve with the peanut dressing as dipping sauce.
