with edamame and gochujang
Crispy gyoza are the shining star of this hearty salad. After crisping up the gyoza, you’ll toss them with crunchy cucumber and carrots along with sweet Asian sauce. Garnish with peanuts for a flavourful, satisfying, and super speedy meal.
Allergens
Tags
Cucumber
2 unit(s)
Vegetable Gyoza
10 unit(s)
Gochujang Paste
2 sachet(s)
Peanuts
20 grams
Edamame Beans
80 grams
Cherry Tomatoes
125 grams
Lime
1 unit(s)
Carrot
1 unit(s)
Sesame Seeds
10 grams
Coriander
5 grams
Sweet Asian Sauce
1 sachet(s)
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
- Place a pan over medium-high heat with a drizzle of oil.
- Once hot, add the gyozas and fry until golden on the bottom (do not shift to avoid tearing), 4-6 mins.
- Add a splash of water, cover and cook for 2-3 mins more.
- Meanwhile, trim the carrot then coarsely grate (no need to peel).
- Trim the cucumber, then halve lengthways. Chop into roughly 1cm wide, 5cm long batons.
- Halve the cherry tomatoes. Quarter the lime.
- Roughly chop the coriander (stalks and all).
- In a large bowl make the dressing by mixing the gochujang paste, sweet Asian sauce and juice from half the lime wedges.
- Toss the carrot, edamame, cucumber, cherry tomatoes and half the coriander with the spicy dressing.
- Season to taste with salt, pepper and lime juice.
- Divide the tossed salad between plates and top with the pan-fried gyozas.
- Scatter over the peanuts, sesame seeds and remaining coriander.
2189
kJ
Energy (kJ)
523
kcal
Energy (kcal)
24.9
g
Fat
3.1
g
of which saturates
59.2
g
Carbohydrate
23.2
g
of which sugars
9.5
g
Dietary Fiber
20
g
Protein
0.3
mg
Cholesterol
5.96
g
Salt
