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Vegetable Gyozas & Creamy Asian Slaw

Vegetable Gyozas & Creamy Asian Slaw

with Sichuan-Garlic Drizzle & Coriander
Recipe Development Team
Recipe Development TeamUpdated on June 18, 2026
Get tasty recipes from just $6 per serving
Get tasty recipes from just $6 per serving
Calories
: 
204 kcal
Protein
: 
5.1g protein
Total
: 
15 minutes
Difficulty
: 
Easy
Allergens:
  • Gluten
  • Sesame
  • Soy
  • Wheat
  • Eggs
  • Soy
  • May contain traces of allergens
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

1

Cucumber

1 packet

Green Vegetable Gyoza

(Contains: Gluten, Sesame, Soy, Wheat)

1 packet

Shredded Cabbage Mix

1 packet

Baby Spinach Leaves

1

Julienned Carrot

1 packet

Garlic Aioli

(Contains: Eggs, Soy)

1 sachet

Coriander

1 packet

Sriracha

(May be present: Soy)

Energy (kJ)853 kJ
Calories204 kcal
Fat11.2 g
of which saturates1 g
Carbohydrate18.5 g
of which sugars6.5 g
Dietary Fibre2.7 g
Protein5.1 g
Sodium560 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Cooking Steps

PDF
1

• Thinly slice cucumber into half-moons.

2

• Heat a large frying pan over medium-high heat with a drizzle of olive oil.
• When oil is hot, add green vegetable gyoza, flat-side down, in a single layer. Cook until starting to brown, 1-2 minutes. 
• Add the water (watch out, it may spatter!) and cover tightly with foil or a lid.
• Cook until the the water has evaporated and gyoza are tender and softened, 4-5 minutes.

3

• In a large bowl, combine garlic aioli, baby spinach leaves, shredded cabbage mix and julienned carrot. Season to taste.

4

• Divide cabbage salad between bowls. • Top with prawn and ginger vegetable gyozas and drizzle with Sichuan garlic paste. Tear over coriander. Enjoy!

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