Spicy Dumpling Salad

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This Spicy Dumpling Salad will make you rethink what salad can be. It’s more than just a pile of bland greens with some toppings. This warm veggie salad is a bit unconventional, but when it comes together, it makes perfect sense.

Crunchy green cabbage, shredded carrots, red bell pepper, fresh cilantro, and edamame are tossed in a warm, spicy homemade chili oil sauce before they are topped with steamed dumplings, green onion, and a generous handful of peanuts. The warm chili oil coats every bite and makes the veggies slightly soft as it sits. The good part is, it’s made with hearty veggies that hold up well in a warm salad. The salty, spicy sesame flavor with the contrast of the fresh, crisp veggies will have you coming back for more. We can’t forget the star of the show: the soft, steamy dumplings. They bring a warmth and coziness this salad needs. 

It also makes delicious leftovers for meal prepping! If you don’t have leftovers, we promise you’ll be figuring out a way to fit this into your weekly rotation. Let’s dive into the spicy details!

Why You’ll Love This Spicy Dumpling Salad

• Every bite has something going on! This salad is packed with so many textures, colors, and flavors. The chili oil is the constant throughout, but all the soft, crisp, and crunchy mix-ins make this salad so exciting and different with each bite.
• It’s substantial enough to be served as a meal. This salad is large and makes about 4 large servings. The blend of the fibrous, protein-packed veggies with the warm filling dumplings turns this salad into the main dish rather than a side. 
• Super easy but feels restaurant-worthy. Frozen dumplings make this recipe super easy! All you need to do is steam, chop, and toss! It’s super easy to whip up, and the end result is a beautiful, showstopper salad that feels like it came straight from your local takeout restaurant. 

How to Make This Spicy Dumpling Salad, Step by Step

Step 1. Chop veggies and cook edamame. Toss veggies together.

Start by prepping the base of the salad. It’s a blend of chopped cabbage, green onions, thinly sliced red pepper, and fresh cilantro leaves. Use a sharp knife to chop all the vegetables and toss them in a bowl. 

We recommend using frozen shelled edamame for this recipe. It is going to take less time to prep and heat. Cook the edamame according to the package instructions and toss the edamame in the veggie mixture. 

Set this bowl to the side while you steam the dumplings and make the chili sauce. 

Step 2. Steam the frozen dumplings.

We are using frozen dumplings for this recipe to simplify the recipe and make it easier to cook. Our favorite dumplings to use for this salad are the Mila Soup Dumplings. You can use whatever dumpling is your favorite and prep them according to the package instructions. 

In a skillet over medium heat, add a couple of tablespoons of oil to the pan. Pan-fry the edges of the dumplings until they are slightly crisp at the bottom. Add about 1/4 inch of water to the skillet, place the lid on the skillet, and let the dumplings steam until cooked through. 

Step 3. Make warm chili sauce. 

In a mixing bowl, stir together minced garlic, soy sauce, chili flakes, rice vinegar, sesame oil, and honey. Heat 1/4 cup of olive oil in a saucepan over medium heat until it is hot. Pour the oil into the bowl with the chili sauce mixture and whisk until it is evenly combined. 

The hot oil will instantly bring out the flavors and delicious fragrance of the chili oil.Let the chili sauce cool for about 5 minutes before assembling the salad. 

Step 4. Assemble the salad and enjoy!

Grab the bowl with the veggies and pour about 3/4 of the chili sauce over the fresh veggies. Toss the mixture until it is evenly coated. 

Top the salad with a sprinkle of green onions and peanuts, and finish with the dumplings. Spoon out the rest of the chili sauce and drizzle it over the dumplings. Use tongs to serve and enjoy!

Have leftovers? See storage suggestions below!

Tips for Making Spicy Dumpling Salad

• Prep all your vegetables before cooking the dumplings. Use a mandolin or sharp knife to thinly slice the cabbage, carrots, red pepper, and green onions. Also make sure the edamame is cooked and cooled before adding it to the salad mixture. 
• Pour hot oil over the chili sauce ingredients. The heat from the oil will release the garlic and chili flavors to create a super flavorful, spicy dressing.
• Adjust the spice level to your liking. The chili flakes bring the heat to the sauce, so you can decrease or increase the amount depending on how much heat you like. 
• Assemble just before serving for the best texture. Layer the crisp veggies and edamame in the bowl first. Then toss the veggies in the chili sauce before topping with the warm dumplings and roasted peanuts. That way, the veggies get an even coating of the chili oil, and the dumplings don’t get too soggy.

How to store the dumpling salad 

Store leftovers in an airtight container for up to 2-3 days. 

If the salad is not mixed together, store vegetables, dumplings, and dressing separately in airtight containers in the refrigerator for 3-4 days until you’re ready to assemble. Reheat the salad slighlty before eating.

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