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Parve
Easy
40 Minutes
Diets 
I believe in breaking rules and putting stuff where they don’t belong, so when I heard of the idea of adding hot dumplings to a cold salad, I had to jump on the bandwagon. I thought the dumplings would be the star of this dish, but when I decided to add sushi’s best friend, a toasted nori sheet, to the dress ing, it really stole the show. Think tangy and umami with a punch of acidity; what more can you ask for?
6 cups greens of choice (I use spring mix)
1 English cucumber, deseeded and cut into half-moons
1 red bell pepper, cut into matchsticks
6 red radishes, sliced thinly
18 frozen dumplings of choice, pan- seared according to package directions
2 tablespoons toasted Gefen Sesame Seeds, for garnish
1/4 cup Glicks Soy Sauce
1/4 cup Gefen Vinegar
1/4 cup oil
4 cloves garlic or 4 cubes Gefen Frozen Garlic
2 teaspoons honey
1–2 teaspoons Gefen Toasted Sesame Oil
1/4 inch (1/2 centimeter) ginger
1 sheet toasted nori, torn into pieces
1/4 teaspoon ground black pepper
sprinkle crushed red pepper
Blend all ingredients in a food processor or blender until fully combined.
Place the greens, cucumber, pepper, and radishes in a large bowl and mix with half the dressing. Place the salad into a serving bowl or divide among six plates.
Top the salad with the hot dumplings and drizzle the remaining dressing over it. Sprinkle with sesame seeds and serve immediately while dumplings are still hot. Enjoy!
Photography by Menachem Goodman
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