Thai Gyoza Salad

Thai Gyoza Salad - Serves 2

Ingredients

• Gyoza - frozen varietites are fine, I opted for the Itsu brand
• Coconut milk - 1 can
• Red Thai paste - 1 tbsp
• Soy sauce or Kelpamare - 1 tbsp
• 1/2 green cabbage - sliced
• 1 carrot - grated
• 1 small red onion - thinly sliced
• Wholegrain mustard - 1/2 tsp
• Red wine vinegar - 1 tbsp 
• Fine rice noodle nests - 150g approx
• Salt or Herbamare.

Method

• Mix one can of coconut milk with the red thai paste in an ovenproof dish and add the gyoza. Bake in the over for around 10-15 minutes until the Thai mixture has thickened, and the gyoza is soft but lightly browned.
• Soak the rice noodles in boiling water for 5-10minutes.
• Meanwhile, combine the cabbage, carrot and onion in a bowl and mix through the mustard and vinegar. Season with a good pinch of salt.
• Plate up starting with the cabbage salad, add the rice noodles, top with the warm gyoza and finish with a good drizzle of the Thai, coconut sauce. Season with an extra drizzle of soy sauce or Kelpamare to taste.

Made with soy sauce and vegetable extracts

• Enhances the taste of foods
• Free from artificial flavours and preservative, no MSG
• Free from egg protein, lactose, sesame, animal by-products and peanuts
• No GMO
• Suitable for vegetarians and vegans

Find Kelpamare Seasoning Sauce in a store near you Add to basket - 85ml for £4.25