Crispy Dumpling Coleslaw Salad

• 300 gram vegetable dumplings or potstickers
• 370 gram coleslaw mix
• 1 bunch cilantro (or parsley), finely chopped
• 1 bunch green onions, finely chopped
• 0.5 cup rice wine vinegar
• 1.5 tbsp sesame oil
• 3 tbsp soy sauce
• 3 tbsp sweet chili sauce
• 4 cloves garlic, minced
• 1 thumb ginger root, minced
• sesame seeds (for serving) (optional)
• chili oil (for serving) (optional)

Instructions

1. Cook the dumplings according to package directions (bake, air fry, steam then pan-fry, etc.). For a crispy result, air fry at 400°F for about 10 minutes.
2. While the dumplings cook, combine rice wine vinegar, sesame oil, soy sauce, sweet chili sauce, minced garlic, and minced ginger in a jar or bowl to make the dressing.
3. In a large bowl, add the coleslaw mix, chopped cilantro (or parsley), and chopped green onions.
4. Add the cooked dumplings to the bowl, pour the dressing over everything, and toss to combine.
5. Serve immediately, garnished with sesame seeds and a drizzle of chili oil if desired. Store leftovers in the fridge for up to two days.
6. Optional: If preparing your own slaw, shred cabbage, carrots, and (optional) onions to total about 350–400 grams.