Sesame Chicken Gyoza & Red Cabbage Salad
3 easy steps to a delicious dinner
Crispy gyoza—Japanese dumplings stuffed with sesame chicken filling—are the star of this hearty salad. After crisping up the gyoza in a hot skillet, you’ll toss them with crunchy cucumber, shredded cabbage and carrots, cilantro, and sweet soy sauce. Garnish with peanuts for a flavorful, satisfying, and super speedy meal.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
2 unit
Mini Cucumber
1 tablespoon
Sesame Seeds
(Contains Sesame)
1 teaspoon
Sriracha
4 tablespoon
Sweet Soy Glaze
(Contains Sesame, Soy, Wheat)
½ ounce
Peanuts
(Contains Peanuts)
4 ounce
Red Cabbage and Carrot Mix
1 unit
Sesame Ginger Chicken Gyoza
(Contains Sesame, Soy, Wheat)
¼ ounce
Cilantro
Not included in your delivery
Salt
Pepper
Cooking Spray
Nutrition Values
Utensils
Instructions
• Preheat airfryer to 375 degrees. Spray bottom of the air fryer basket with cooking spray. Place gyoza in a single layer in air fryer basket (reserve gyoza sauce packet for use in Step 2). Lightly spray gyoza with cooking spray. Air fry gyoza until lightly browned and warmed through, 5-6 minutes. (For 4 servings, you may need to cook in batches depending on the size of your air fryer.) • Pan Frying Alternative Instructions: Heat 1 TBSP cooking oil in a large pan over high heat. Add gyoza, flat sides down, and ⅓ cup water (½ cup water for 4) to pan (be careful of splatter!); cover and bring to a boil. Reduce heat to medium and cook until water evaporates and bottoms of gyoza are crispy, 5-6 minutes.
• Meanwhile, halve cucumbers lengthwise; slice into ½-inch-thick half-moons. Tear or roughly chop cilantro leaves and stems. • In a large bowl, combine cucumbers, cabbage and carrot mix, sweet soy glaze, gyoza sauce, sesame seeds, and half the cilantro. Season with salt and pepper. Toss to combine.
• Crush peanuts in their package (we used a rolling pin!). Transfer gyoza to bowl with salad; toss to combine. • Divide gyoza salad between bowls. Garnish with peanuts, remaining cilantro, and Sriracha to taste. Serve.
Poultry is fully cooked when internal temperature reaches 165°.