GYOZA SALAD

PREP TIME: 10 MIN.

COOK TIME: 10 MIN.

Crispy gyoza. Crunchy greens. Red Phoenix heat.

INGREDIENTS

Crispy gyoza meet fresh greens, drenched in Red Phoenix heat.

Familiar comfort. Unexpected fire. 100% Red Phoenix.

  • 20 ready-made gyoza

  • 2 tbsp sunflower oil

  • 150 g red cabbage, finely shredded

  • 100 g carrot, julienned

  • 100 g cucumber, julienned

  • 8–12 baby corn (canned), halved lengthwise

  • 4–6 spring onions, thinly sliced

  • 4 tbsp Red Phoenix Saté Sauce Red Curry

  • 2 tbsp cashews, roughly chopped

  • 2 tsp toasted sesame seeds

  • 1 lime, cut into wedges

  • Fresh coriander, to taste

Let’s get started

1

Cook the gyoza
Heat the oil in a frying pan over medium heat. Add the gyoza and cook for 2–3 minutes until the bottoms are golden brown. Add 4–6 tablespoons of water, cover with a lid, and steam for 4–5 minutes until cooked through.

2

Prepare the vegetables
In a large bowl, mix together the red cabbage, carrot, cucumber, baby corn, and spring onions.

3

Drizzle the sauce
Drizzle Red Phoenix Saté Sauce Red Curry over your freshly made salad!

4

Assemble and serve
Place the gyoza on top of the salad. Drizzle with extra saté sauce, then sprinkle over the sesame seeds, chopped cashews, and fresh coriander. Serve with lime wedges on the side.

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