Speedy Prawn Gyoza Poke Bowl with Salad, Edamame and Creamy Miso Dressing

Slice cucumber. Slice chilli. Mix 1.5 tablespoon of miso and roasted sesame dressing with the coleslaw veg.

Gyoza can be cooked from frozen. Preheat 2 tablespoons of oil in a pan. Sauté frozen gyoza on a medium heat for 2 minutes or until skin is lightly brown. Reduce heat to medium low, add ¹⁄₄ cup of water to pan and cover with a lid. Steam gyoza until no more water is visible.

Divide the cucumber, mixed lettuce, coleslaw and edamame between bowls. The salad can be mixed together or ingredients can be served separately, poke bowl style. Top with gyoza and drizzle over remaining dressing. Garnish with chilli. Enjoy!

Slice cucumber. Slice chilli. Mix 2 tablespoon of miso and roasted sesame dressing with the coleslaw veg.

Gyoza can be cooked from frozen. Preheat 2 tablespoons of oil in a pan. Sauté frozen gyoza on a medium heat for 2 minutes or until skin is lightly brown. Reduce heat to medium low, add ¹⁄₄ cup of water to pan and cover with a lid. Steam gyoza until no more water is visible.

Divide the cucumber, mixed lettuce, coleslaw and edamame between bowls. The salad can be mixed together or ingredients can be served separately, poke bowl style. Top with gyoza and drizzle over remaining dressing. Garnish with chilli. Enjoy!

Slice cucumber. Slice chilli. Mix 1 tablespoon of miso and roasted sesame dressing with the coleslaw veg.

Gyoza can be cooked from frozen. Preheat 2 tablespoons of oil in a pan. Sauté frozen gyoza on a medium heat for 2 minutes or until skin is lightly brown. Reduce heat to medium low, add ¹⁄₄ cup of water to pan and cover with a lid. Steam gyoza until no more water is visible.

Divide the cucumber, mixed lettuce, coleslaw and edamame between bowls. The salad can be mixed together or ingredients can be served separately, poke bowl style. Top with gyoza and drizzle over remaining dressing. Garnish with chilli. Enjoy!

Slice cucumber. Slice chilli. Mix 1 tablespoon of miso and roasted sesame dressing with the coleslaw veg.

Gyoza can be cooked from frozen. Preheat 2 tablespoons of oil in a pan. Sauté frozen gyoza on a medium heat for 2 minutes or until skin is lightly brown. Reduce heat to medium low, add ¹⁄₄ cup of water to pan and cover with a lid. Steam gyoza until no more water is visible.

Divide the cucumber, mixed lettuce, coleslaw and edamame between bowls. The salad can be mixed together or ingredients can be served separately, poke bowl style. Top with gyoza and drizzle over remaining dressing. Garnish with chilli. Enjoy!

Slice cucumber. Slice chilli. Mix 1 tablespoon of miso and roasted sesame dressing with the coleslaw veg.

Gyoza can be cooked from frozen. Preheat 2 tablespoons of oil in a pan. Sauté frozen gyoza on a medium heat for 2 minutes or until skin is lightly brown. Reduce heat to medium low, add ¹⁄₄ cup of water to pan and cover with a lid. Steam gyoza until no more water is visible.

Divide the cucumber, mixed lettuce, coleslaw and edamame between bowls. The salad can be mixed together or ingredients can be served separately, poke bowl style. Top with gyoza and drizzle over remaining dressing. Garnish with chilli. Enjoy!

Slice cucumber. Slice chilli. Mix 1 tablespoon of miso and roasted sesame dressing with the coleslaw veg.

Gyoza can be cooked from frozen. Preheat 2 tablespoons of oil in a pan. Sauté frozen gyoza on a medium heat for 2 minutes or until skin is lightly brown. Reduce heat to medium low, add ¹⁄₄ cup of water to pan and cover with a lid. Steam gyoza until no more water is visible.

Divide the cucumber, mixed lettuce, coleslaw and edamame between bowls. The salad can be mixed together or ingredients can be served separately, poke bowl style. Top with gyoza and drizzle over remaining dressing. Garnish with chilli. Enjoy!