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Margie
Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Turn cooking mode on
Step 1
In a shallow, rimmed serving dish, whisk together all the ingredients for the peanut sauce until completely smooth and velvety: smooth peanut butter, soy sauce (or Tamari), rice vinegar, toasted sesame oil, ginger, garlic, honey, lime and a squeeze of sriracha (if using). If it feels a bit thick, add a splash of boiling water to loosen it up (how much it needs will depend on how runny your peanut butter is). Spread over the bottom of the serving dish.
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For
2
M
I
For the peanut sauce:
1/2
cup
Smooth peanut butter
3
tbsp
Soy sauce, or Tamari for a gf option
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Cook along with all of our recipes
Save your favourites and build your own collections
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Prep Ahead: You can stir up the salad dressing and whisk together the peanut sauce a day or two in advance. Just keep them stored in separate jars in the fridge.
Nut-Free: If you’re cooking for a nut allergy, swap the peanut butter in the base for tahini. It gives you the same rich texture, and the flavour works brilliantly with the soy, sesame and lime.
Chilli oil - Chilli crisp: you can find these in pretty much all supermarkets and definitely online. Some are hotter than others! I like ones with lots of garlic and crunchy bits if I can find them. My favourite is a mild peanut rayu - if you’re in the UK, it’s by a brand called White Mausu and I highly recommend it! Even a chilli flavoured olive oil will work here if that’s all you have, and maybe add some (shop-bought) crispy onions for a little crunch.
Even easier: If you don’t even want to turn on the hob to fry the gyoza, you can steam them in the microwave - place in a single layer on a plate with a splash of water, cover and microwave for 3-5 minutes. Alternatively, pop them into the air fryer at 190°C for 6–8 minutes for a super-crispy alternative.
Protein Boost: Toss through some shredded leftover rotisserie chicken or some edamame beans with the salad to make it an even heartier weeknight dinner.
How to adapt for children: My children love gyoza and peanut sauce but not chilli so I just deconstruct this dish for them. Serve the gyoza with some cucumber (or other crunchy veg) spears on the side and a little bowl of the peanut sauce (omit the sriracha) for dipping.
Leftovers: This one is best served fresh. It’s impossible not to eat the whole dish anyway!
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Made it?
No energy to cook,
15 Minute Meals,
Under 30 Minutes,
In a hurry,
Salad,
Vegetarian,
Summer,
Healthy-ish
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S
Sarah L
21 days ago
Delicious and very quick. Prepare sauce and dressing ahead of time.
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D
a month ago
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Juele
a month ago
This was amazing. However, because I live in a third world nation. All fresh vegetables need blanching or peeling to control for cyclosporiasis. I peeled the cucumbers, ginger and garlic. I blanched/wilted the cilantro with boiling water. Decided I didn’t want to peel radishes but had rocket in my garden and add that to the salad. Was still amazing.
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Margie
a month ago
oh great tips, thank you!
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Reply
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Margie
Prep
5m
Cook
10m
Total
15m
Ingredients
Method
Turn cooking mode on
Step 1
In a shallow, rimmed serving dish, whisk together all the ingredients for the peanut sauce until completely smooth and velvety: smooth peanut butter, soy sauce (or Tamari), rice vinegar, toasted sesame oil, ginger, garlic, honey, lime and a squeeze of sriracha (if using). If it feels a bit thick, add a splash of boiling water to loosen it up (how much it needs will depend on how runny your peanut butter is). Spread over the bottom of the serving dish.
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
2
M
I
For the peanut sauce:
1/2
cup
Smooth peanut butter
3
tbsp
Soy sauce, or Tamari for a gf option
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
Prep Ahead: You can stir up the salad dressing and whisk together the peanut sauce a day or two in advance. Just keep them stored in separate jars in the fridge.
Nut-Free: If you’re cooking for a nut allergy, swap the peanut butter in the base for tahini. It gives you the same rich texture, and the flavour works brilliantly with the soy, sesame and lime.
Chilli oil - Chilli crisp: you can find these in pretty much all supermarkets and definitely online. Some are hotter than others! I like ones with lots of garlic and crunchy bits if I can find them. My favourite is a mild peanut rayu - if you’re in the UK, it’s by a brand called White Mausu and I highly recommend it! Even a chilli flavoured olive oil will work here if that’s all you have, and maybe add some (shop-bought) crispy onions for a little crunch.
Even easier: If you don’t even want to turn on the hob to fry the gyoza, you can steam them in the microwave - place in a single layer on a plate with a splash of water, cover and microwave for 3-5 minutes. Alternatively, pop them into the air fryer at 190°C for 6–8 minutes for a super-crispy alternative.
Protein Boost: Toss through some shredded leftover rotisserie chicken or some edamame beans with the salad to make it an even heartier weeknight dinner.
How to adapt for children: My children love gyoza and peanut sauce but not chilli so I just deconstruct this dish for them. Serve the gyoza with some cucumber (or other crunchy veg) spears on the side and a little bowl of the peanut sauce (omit the sriracha) for dipping.
Leftovers: This one is best served fresh. It’s impossible not to eat the whole dish anyway!
Only visible to you
Made it?
No energy to cook,
15 Minute Meals,
Under 30 Minutes,
In a hurry,
Salad,
Vegetarian,
Summer,
Healthy-ish
Cancel
S
Sarah L
21 days ago
Delicious and very quick. Prepare sauce and dressing ahead of time.
Like
Reply
Cancel
D
a month ago
Like
Reply
Cancel
Juele
a month ago
This was amazing. However, because I live in a third world nation. All fresh vegetables need blanching or peeling to control for cyclosporiasis. I peeled the cucumbers, ginger and garlic. I blanched/wilted the cilantro with boiling water. Decided I didn’t want to peel radishes but had rocket in my garden and add that to the salad. Was still amazing.
Like
Reply
Cancel
Margie
a month ago
oh great tips, thank you!
Like
Reply
Cancel
