Pick up a few fresh veggies and pair with frozen dumplings and pantry staples for this quick weeknight supper
Prep time: 15 minutes
Total time: 25 minutes
1 Tbsp creamy peanut butter
3 Tbsp rice-wine vinegar
2 Tbsp vegetable oil
1 Tbsp soy sauce
1 1/2 tsp sesame oil
1/4 tsp chili garlic sauce
2 tsp minced fresh ginger
1 (16-oz) package frozen pork dumplings or potstickers
1 red bell pepper, cored, seeded, and cut in 2-inch matchsticks (about 1 cup)
3 scallions, thinly sliced (about 1/2 cup)
1 (14-oz) bag coleslaw mix (preferably with Napa cabbage, purple cabbage, and carrots)
Chopped peanuts, for garnish (optional)
Prepare the dressing: Warm the peanut butter in a small bowl in the microwav 30 seconds. Whisk in the vinegar, vegetable oil, soy sauce, sesame oil, and chili garlic sauce. Stir in the ginger.
Cook the dumplings or potstickers according to package directions.
While dumplings are cooking, prepare the red pepper and scallions. Combine with the slaw in a large bowl. Add the dressing immediately before serving, tossing well to combine. Divide the dumplings between four plates, serving a generous portion of the slaw with each. Garnish the slaw with chopped peanuts, if you like.