2 packets Golden Wok Tandoori dumplings

1 tablespoon vegetable oil

For the salad: ½ red onion, thinly sliced

For the salad: 1 carrot, julienned

For the salad: 1 cup bean sprouts

For the salad: 3 long red chillies, thinly sliced

For the salad: ¼ red cabbage, finely sliced

For the salad: ¼ white cabbage, finely sliced

For the salad: 2 stems spring onions, finely sliced

For the salad: handful of mint, roughly chopped

For the salad: handful of coriander, roughly chopped

For the salad: salt to taste

Salad dressing: 2 tablespoon light soy sauce

Salad dressing: 2 tablespoon rice vinegar

Salad dressing: 1 tablespoon mirin or caster sugar

Salad dressing: 2 tablespoon kewpie mayonnaise

Salad dressing: 1 tablespoon sesame oil

Salad dressing: 1 teaspoon sesame seeds

Salad dressing: 2cm ginger, grated

Garnish: coriander leaves

Garnish: sesame seeds