ingredients
- 1 handful thinly sliced red cabbage
- 1 thinly sliced or spiralised carrot
- 1 grated or spiralised sweet potato
- 1 handful thinly sliced white cabbage
- 1 thinly sliced or spiralised courgette
- 1 thinly sliced red, orange &/or yellow pepper
- 1 tbsp chopped ginger
- 250ml water
- 1-2 tbsp cashews
- 1-2 tbsp lemon
- 3 tbsp soy sauce
- 1 tsp garlic
- 1 tbsp sesame oil
- 1 tsp chilli flakes
- 5-6 gyoza
step 1
Prepare all vegetables, using a knife, food processor or spiraliser.
step 2
Combine cashews, water, chopped ginger, lemon juice, garlic & soy sauce into a pot
step 3
Simmer on low temperature to allow cashew nuts to soften
step 4
Pour into a blender and blitz until smooth, add a splash of water if too thick
step 5
Pour sauce over the crunchy vegetables
step 6
Pan fry, microwave or steam gyoza as per instructions on pack. Place on top of the salad
step 7
Drizzle the sesame oil and sprinkle the chilli flakes over the gyoza - enjoy!
