Red Curry Dumpling Salad
The viral dumpling salad with a thai-inspired twist - crispy dumplings, fresh vegetables, aromatics tossed in a fragrant, creamy thai red curry sauce.
Servings: 4
Ingredients
Dumpling Salad
- 1 pack frozen dumplings (10-15 large dumplings)
- 1 cup shredded purple cabbage
- 1 cup carrots, julienned
- 1/2 cup spring onions, sliced
- 1 large red chili, chopped
Red Curry Dressing
- 2 tbsp red curry paste
- 1 tbsp vegan fish sauce
- 1 tbsp light soy sauce
- squeeze calamansi lime / regular lime
- 1 tsp minced ginger
- olive oil to fry paste
- 3 tbsp coconut cream
Garnish
- 1/2 cup cilantro, chopped
- 2 limes
Instructions
- Prepare the vegetables required for the salad.
- Prepare the dumplings according to the package instructions. You can steam, boil, or pan-fry them until cooked through and golden brown.
- If pan frying them, do so in a splash of olive oil until the bottom is browned. Add a splash of water and cover the lid for dumplings to cook through fully. Once cooked, set them aside to cool slightly.
- Prepare the red curry sauce: fry red curry paste in olive oil. Add minced ginger and saute for a minute. Add vegan fish sauce, soy sauce, calamansi lime juice, coconut cream and mix well.
- Add a splash of water and cook the sauce for a few minutes.
- In a large mixing bowl, combine the shredded purple cabbage, julienned carrots, chopped spring onions, sliced red chilies and dumplings. Toss gently to mix the ingredients.
- Drizzle the red curry dressing over the salad and toss gently to combine, ensuring the dumplings are coated.
- Top the salad with fresh cilantro and serve with lime wedges. Enjoy immediately!