Pin it
This trendy dumpling salad has changed my quick weeknight meals with its tasty mix of crisp veggies and flavorful dumplings. My gluten-free version keeps all the yummy goodness while making it work for folks with food limits. When I spotted this popular idea online, I jumped at the chance to whip up something everyone could munch on, no matter their gluten issues.
I threw this together on a hectic Tuesday when some friends dropped by and I needed something fast but impressive. You should've seen their shocked faces when I told them it was gluten free - they bugged me for the instructions all evening.
What You'll Need
- Coleslaw mix: Makes a super easy crunchy base with zero cutting needed
- Cucumber: Brings a cool freshness that balances out the rich dumpling flavor
- Green onions: Add a gentle flavor kick that makes the whole salad pop
- Dumplings: The main protein star, whether you buy them or make your own
- Coconut aminos: Gives that savory depth without using soy for a gluten-free option
- Lemon juice: Perks up the sauce with a zingy tang
- Fresh garlic: Packs the dressing with wonderful aroma
- Olive oil: Gives a smooth feel and pulls all the flavors together
- Fresh ginger: Adds a warm spicy touch and helps with digestion
- Sunflower seed butter: Makes everything creamy and adds protein without any nuts
Easy Method Guide
- Round Up Everything:
- Get all your stuff together before you start. This prep-first approach means you won't be hunting for things halfway through. I like to put all my dressing stuff next to the blender to save time.
- Mix Up Your Dressing:
- Throw the coconut aminos, lemon juice, garlic, olive oil, ginger, and sunflower seed butter in your blender. Whizz it up until it's smooth and well-mixed. You want it runny enough to pour but still a bit thick, like a creamy salad dressing.
- Put Together Your Base:
- Dump the coleslaw mix in a big bowl. Toss in your chopped cucumber and green onions. Mix it all up gently so everything's evenly spread out. All these different textures work great together.
- Get Those Dumplings Ready:
- For frozen ones, just cook them how the package says until they're done. If you're making them yourself, make sure they're fully cooked before adding them to your salad. Let them cool down a bit first.
- Finish It Off:
- Put your cooked dumplings on top of all those veggies. This looks pretty and stops the dumplings getting soggy. Pour your fresh dressing over everything right before you eat.
Pin it
Finding sunflower seed butter totally changed this dish for me. My nephew can't have gluten or nuts, and finding tasty food for him hasn't been easy. The first time I made this salad with the sunflower butter dressing, he asked for more twice - which almost never happens with his picky eating.
Prep It Early
You can get the parts of this dumpling salad ready ahead of time. Keep the dressing in a sealed container in your fridge for up to five days. The veggie mix can be put together and stored for two days before you eat it. I think it's best to cook the dumplings fresh when you're ready to eat, but leftover ones work fine too. When you're ready to dig in, just put everything together and pour the dressing on top.
Easy Swaps
What's great about this salad is how flexible it is. You can use almond butter or tahini instead of sunflower seed butter if you don't worry about allergies. Tamari works great instead of coconut aminos if soy is okay for you. For the veggies, any crunchy stuff works well - try broccoli slaw, shredded brussels sprouts, or thin-sliced bok choy for something different. If you like it hot, add some sriracha or chili oil to your dressing.
Ways To Serve It
This salad is filling enough on its own, but goes really well with other sides too. Try it with gluten-free spring rolls for an Asian-style meal. For something more filling, put the salad on top of steamed rice or rice noodles. In summer, I love serving it with grilled chicken on sticks for backyard parties. The dressing also works great to marinate tofu or chicken if you want to add more protein.
Food Background
This mix-and-match dish takes ideas from old-school Asian dumpling meals and combines them with Western-style composed salads. Dumplings go back hundreds of years across many Asian countries, from Chinese jiaozi to Japanese gyoza and Korean mandu. This modern take keeps the traditional dumpling cooking methods but serves them in a fresh, new way that health-minded eaters love for the mix of textures and flavors.
Pin it
Frequently Asked Questions
- → Can I use store-bought dumplings instead of homemade?
Absolutely, ready-made dumplings work great in this salad. Just make sure they're gluten-free if that's what you need.
- → What can I substitute for sunflower seed butter in the dressing?
You can swap in almond butter, cashew butter, or even peanut butter instead of sunflower seed butter.
- → How long does this salad take to prepare?
You'll only need about 10 minutes to throw this salad together with just a bit of chopping and a quick dressing mix.
- → Can I make this salad ahead of time?
You can get all the parts ready ahead but don't add the dressing until you're ready to eat it.
- → Is this salad suitable for dietary restrictions?
This dish is naturally gluten-free and you can tweak it for other needs too, like using plant-based dumplings.