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Dumpling Salad

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A quick and flavourful salad featuring tender rice vermicelli, crunchy coleslaw, and fragrant coriander, topped with steamed prawn hargow dumplings. Served with a zesty sweet chilli dipping sauce, it's a light and satisfying dish ready in just 15 minutes.

Prep time 5 mins
Cook time: 10 mins
Serves: 4

Ingredients:
• ½ pack ( 60g) Trident Rice Vermicelli
• 1 bag (300g) United Food Co Prawn Hargrow frozen dumplings 300g
• 1 bag (200g)Woolworths Fresh Salad Coleslaw No Dressing Mini Bag
• 1 pack (8g) Gourmet Garden Fresh Coriander Lightly Dried pouch

Dipping Sauce:
• 1 tbs fish sauce
• 1 tbs soy sauce
• 1 tsp sesame oil
• 2 tbs olive oil
• 3 tsp Trident Sweet Chilli Sauce
• 2 tsp Gourmet Garden garlic paste
• 2 tsp Gourmet Garden Ginger paste
• ¼ lemon, juiced

Method:
1. Place all the dressing ingredients in a bowl and whisk to combine.
2. Prepare the rice vermicelli as per the cooking instructions on the packet.

Cooking Directions For Salads: Place Trident Rice Vermicilli in boiling water and cook for 2 – 3 minutes (do not overcook) until it softens. Using a colander, rinse the cooked vermicelli under cold water and drain.

3. In a large mixing bowl combine, the fresh Coleslaw salad, ½ packet of Gourmet Garden lightly dried coriander, Trident Rice Vermicelli and 1/2 of the dressing.
4. Steam or microwave the United Food Co Prawn Hargow Dumplings as per the cooking instructions on the pack.
Cook From Frozen
Steam:
Remove product from packaging. Line a steamer with baking paper. Please product into the steamer and steam for 6 to 8 mins.
Microwave:
Remove product from packaging and place in a microwave safe dish. Sprinkle water on the dumplings (1tsp per piece) and cover with lid. Heat on medium/high (900 W) for 3-4 mins.
5. Place the seasoned vermicelli and coleslaw salad mix in a plate and place the cooked dumplings on the top.
6. Garnish with remaining Gourmet Garden Lightly dried coriander. Use the remaining dressing as dipping sauce and Enjoy!