Asian Dumpling Salad

Yields: 2

Ingredients

16 oz. vegetable dumplings, air-fried

1 head broccoli, chopped into florets

4 baby bok choy bunches

2 tbsp soy sauce (for greens)

1 mango, diced

2 bell peppers, thinly sliced in 2 inch strips

1/3 cup shredded carrots

Fresh basil, for garnish

Sesame seeds, for garnish

Dressing:

1 tsp chili oil

1 tsp chili crunch

2 tbsp maple syrup

2 tbsp soy sauce

1 tsp minced garlic

Directions

In a large skillet over medium-high heat, cook the broccoli with 1 tablespoon of soy sauce for about 10 minutes, until mostly cooked. Add the bok choy along with another tablespoon of soy sauce and continue cooking for about 5 more minutes, until the greens are tender.

Air fry the vegetable dumplings according to package instructions until golden and crispy.

In a large bowl, combine the cooked greens, bell peppers, shredded carrots, and mango. Then, add the crispy dumplings on top.

In a small bowl, whisk together the chili oil, chili crunch, maple syrup, soy sauce, and garlic. Drizzle the dressing over the salad.

Garnish with fresh basil and sesame seeds. Serve immediately.