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recipes

rainbow gyoza salad

main | serves 2 | prep time 10 minutes | cook time 5-6 minutes

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!