Active Time: 30 minutes
Total Time: 30 minutes
14 oz. frozen dumplings
1/4 cup toasted sesame oil
3 Tbsp. soy sauce or tamari
2 Tbsp. rice Vinegar
2 tsp. granualted sugar, divided
3 Tbsp. creamy peanut butter
1 5-oz. pkg. mixed salad greens
2 carrots, peeled and cut into matchsticks (1 cup)
1 cup shelled frozen edamame, thawed
1/2 cup chopped unsalted dry roasted peanuts
Toasted sesame seeds for serving(optional)
- Cook dumplings according to package directions, preferably pan-frying. Transfer to a plate.
- Whisk oil, soy sauce, vinegar, and 1 teaspoon sugar in a small bowl or liguid measuring cup. Pour half (about 1/3 cup) into a separate small bowl. Add peanut butter, 2 tablespoons cold water, and remaining 1 teaspoons sugar to first bowl of oil mixture; stirring to combine.
- Chop scallions, reserving about 1/4 cup of green parts for serving. Place salad greens, carrots, edamame, and remaining scallions in a large bowl. Add oil mixture (without peanut butter) and toss to combine; transfer to a platter or plate.
- Top salad with dumplings, chopped peanuts, and sesame seeds (if using); garnish with reserved scallions. Serve with peanut butter mixture for drizzling.