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Ingredients
Scale
- 1 lb frozen gyoza dumplings (vegan)
- 1 lb heirloom tomatoes (mixed colors)
- 1 English cucumber or 4 Persian cucumbers
- 5 scallions (thinly sliced)
- 1 red chili pepper (optional for heat)
- 1/2 cup basil leaves
- 3 Tbsp low sodium Tamari
- 2 Tbsp balsamic vinegar
- 2–3 tsp maple syrup
- 1 Tbsp toasted sesame seeds (for garnish) or crispy fried onions
- Garlic chili sauce (to taste)
- Optional Add-Ins: thinly sliced cabbage, shredded carrot, bean sprouts, edamame
Instructions
- Steam the frozen gyoza dumplings as per package instructions.
- Combine low sodium Tamari, balsamic vinegar, and maple syrup in a separate bowl for the dressing.
- Toss the steamed dumplings with the dressing to coat.
- Add cut heirloom tomatoes, sliced cucumber, scallions, and chili pepper to the bowl.
- Tear basil leaves and sprinkle over the salad. Garnish with sesame seeds or crispy onions.
- Serve the salad at room temperature. For a crispy option, pan-fry the dumplings until golden.
Notes
Use a large bowl to mix ingredients gently without spilling.
Adjust chili pepper for desired heat level.
Add proteins like chicken or tofu for a heartier salad.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Steaming/Pan Frying
- Cuisine: Asian
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 600
- Fat: 15
- Saturated Fat: 2
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 5
- Protein: 10
- Cholesterol: 0