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teriyaki chick’n vegan gyoza
183 kcal
Slaw: Finely chop the cabbage, carrot, radishes and coriander and mix in a bowl
Dressing: mix the ginger, garlic, chilli flakes, peanut butter, vinegar, soy and honey in a bowl, put half into a ramekin to serve as a dip. Add a splash of water to the rest of the mixture to use as a dressing over the slaw
Heat the rice as per packet instructions
Cook the itsu gyoza as per packet instructions
Combine the rice, gyoza and slaw on plates and serve