Cooking Thai Dumpling salad
By Susan Rosser
The secret to a mouthwatering dinner salad is it must have some flare — a little panache that elevates it above and beyond the hum-drum lunch options. This Thai-inspired salad is the complete package — with a swoon-worthy peanut dressing and store-bought dumplings. Everyone will be delighted with the layers and layers of flavors and textures
1-2 heads romaine, torn (see note)2-3 Persian cucumbers, sliced
3-4 carrots, shredded
2-4 scallions, sliced
1 jalapeño, sliced
1 peach or mango, cubed
1 avocado, sliced
Fresh cilantro, roughly chopped
Fresh Basil, roughly chopped
Frozen Asian-style dumplings, cooked according to package instructions
Roasted peanuts, roughly chopped
Lime wedges for serving
1/4 cup toasted sesame oil
1/4 cup rice vinegar
1/4 cup creamy peanut butter
3 tablespoons low sodium soy sauce
2 tablespoons honey
1 tablespoon Thai red curry paste
1 garlic clove, grated
Juice of 1 lime
1/4 cup low sodium soy sauce
1/4 cup rice vinegar
1 scallion, sliced
To make the dressing, combine all the ingredients in a medium bowl and whisk until blended. You can thin the dressing with a bit of water if needed. Set aside.
To make the dipping sauce, combine the soy sauce and vinegar in a bowl. Sprinkle the scallions in and set the sauce aside.
În a large salad bowl, combine the romaine, cucumbers, carrots,
scallions, jalapeño, peach or mango, cilantro and basil and toss.
Cook the dumplings according to package directions.
Before serving, toss the salad with some of the dressing. Start with a little bit and add if needed. I like to toss the salad with just a little dressing and then drizzle more over the salad. Place the dumplings and avocado on top. If you want to be fancy, drizzle a little extra dressing over the dumplings and avocado. Serve with the extra dressing on the side and the dipping sauce for the dumplings.
Note: You can use any lettuce you like. Keep in mind that the peanut dressing is substantial, so you should use sturdy lettuce to stand up to the dressing.
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