2 cups finely sliced cabbage
½ cup finely sliced red cabbage
½ large carrot, cut into thin sticks
1 cucumber, deseeded, cut into thin sticks
1 tsp sesame seeds
1 tbsp vegetable oil
10 frozen gyoza
lettuce leaves, to serve
sliced spring onions (scallions), to serve
Dressing:
1 tbsp gochujang
2 tbsp white vinegar
1 tbsp soy sauce
2 tsp sesame oil
2 tsp Korean gochugaru chilli powder
2 tsp sugar
1 tsp finely grated garlic
Another hit!
My husband and I loved this. Comes together in no time. Great for a week night and nice and light. The dressing was fresh with a good amount of spice. This will go on rotation. As most of your recipes do 😁
Quick and delicious lunch
I loved this idea for a quick at home lunch. Threw together whatever salad veg I had in the fridge (swapped cucumber for raw shredded broccoli) and always have a bag of dumplings in the freezer for emergencies. I’ll be putting this on high rotation! Might trim down the spice powder next time as it was a touch on the hot side. Otherwise, it’s PERFECT