RAINBOW DUMPLING SALAD

Dumpling salads have had a bit of a moment on social media, and I reckon my rainbow salad take on it will be your new favourite way to eat it.

The dumplings themselves can vary in style, commonly found steamed or pan-fried, and are often filled with ingredients like pork, chicken, prawns, or vegetables. I have gone with prawns and boiling them to give a soft textural change to the crunchy elements of the salad.

Feel free to go to town with whatever vegetables and salad ingredients you have in the fridge, there’s no wrong or right way here.

RAINBOW DUMPLING SALAD

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RAINBOW DUMPLING SALAD 〰️

Serves 3-4 for lunch

SALAD

1/4 purple cabbage bulb

1 yellow capsicum

4 spring onions stalks

1 large carrot

2 long red chilli

25 gm washed coriander

1 box Mr Chen’s Prawn Hargow (24 pieces)

1 tbl sp Mr Chen’s Szechuan chilli oil

Place big pot of water on high heat and bring to a rolling boil.

Cut up the ingredients but peeling this strips of the cabbage. Peel the carrot and then using a julienne peeler, peel into thin strips. Thinly slice the yellow capsicum. Half and remove seeds from red chillies before thinly slicing. Add all into a bowl with coriander and mix together.

To cook prawn dumplings, add them straight from the freezer into the boiling water and cook for 8 minutes before straining. Add strained dumplings to salad along with the dressing* and gently roll through everything. Top with small dollops of the Szechuan chilli oil.

*Honey Sesame Dressing

1/8 cup EVOO

1/8 cup rice wine vinegar

1 tbl sp honey

1.5 tbl sp sesame oil

1 tea sp soy sauce

1 garlic cloves (minced)

Pinch salt

Place all ingredients into a small jar and shake well to combine.