Name: Chilled Dumpling Salad with Basil and Balsamic Dressing
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Fusion
Ingredients: 12–16 cooked dumplings (store‑bought or homemade; vegetable, chicken); 4 cups mixed salad greens or arugula; 1 cup cherry tomatoes, halved; 1 medium cucumber, sliced; 1/4 red onion, thinly sliced; 1/2 cup fresh basil leaves, torn; 3 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tsp Dijon mustard; 1 tsp honey or maple syrup; Salt and black pepper, to taste; Optional: sesame seeds, crushed nuts, or avocado slices

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Chilled dumpling salad with basil and balsamic dressing is a refreshing, unexpected twist on both dumplings and salads. It blends tender dumplings with crisp veggies, fresh herbs, and a sweet-tangy dressing that ties everything together. Served cold, it’s light yet filling, and packed with flavor and texture — perfect for warm weather or when I’m craving something out of the ordinary.

Why You’ll Love This Recipe

I love how this dish transforms leftover or store-bought dumplings into something completely new. The cool, crisp veggies and fragrant basil make the salad feel fresh, while the dumplings add a chewy, satisfying bite. The balsamic dressing gives it a bold punch of flavor that brings everything together. It’s super versatile, quick to prep, and works great for lunch, a light dinner, or even a party side dish. Chilled Dumpling Salad with Basil and Balsamic Dressing

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Dumplings (store-bought or homemade; any kind like vegetable, chicken, or pork)
Mixed salad greens or arugula
Cherry tomatoes
Cucumber
Red onion (thinly sliced)
Fresh basil leaves
Olive oil
Balsamic vinegar
Dijon mustard
Honey or maple syrup
Salt and pepper
Optional: sesame seeds, crushed nuts, or avocado slices

Directions

I cook the dumplings according to package instructions—usually by boiling, steaming, or pan-frying—then let them cool completely. If I’m using leftovers, I just bring them to room temperature.
I whisk together the balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper to make the dressing. I taste and adjust the balance if needed.
In a large bowl, I combine salad greens, halved cherry tomatoes, sliced cucumber, red onion, and torn basil leaves.
I gently toss the vegetables with the dressing until everything is well-coated.
I add the cooled dumplings last so they don’t break apart, tossing gently to combine.
I plate the salad and garnish with extras like sesame seeds or avocado if I want a little extra richness.

Servings and timing

This recipe serves 2 to 4 people, depending on whether I’m making it as a main or a side. It takes about 25 minutes from start to finish, especially if I already have cooked dumplings on hand.

Variations

I use any kind of dumpling—vegetable, shrimp, or even wontons.
Sometimes I swap the balsamic dressing for a sesame soy vinaigrette for an Asian-inspired flavor.
I’ve added shredded carrots, edamame, or snap peas for more crunch.
If I want more protein, I throw in grilled tofu or poached chicken.
A sprinkle of chili flakes or sriracha in the dressing gives it a spicy kick.

storage/reheating

I store leftover salad (without dressing) in an airtight container in the fridge for up to 2 days. The dumplings keep their texture best if I store them separately. Once dressed, I try to eat it the same day to avoid soggy greens. I don’t reheat the dumplings for this recipe since it’s meant to be served chilled. Chilled Dumpling Salad with Basil and Balsamic Dressing

FAQs

Can I use frozen dumplings?

Yes, I often use frozen dumplings. I just cook and cool them completely before adding them to the salad.

What’s the best way to cook dumplings for this recipe?

I prefer steaming or boiling them so they stay soft and tender, but pan-fried dumplings add a nice crispy edge if I want more texture.

Can I make this salad ahead of time?

I prep all the components ahead and keep the dumplings, veggies, and dressing separate. When I’m ready to serve, I toss everything together.

Is this salad good for meal prep?

Yes, if I store the dressing separately. I pack it in jars or containers and add the dumplings right before eating to keep the texture just right.

What herbs work besides basil?

I’ve used cilantro, mint, or even parsley when I’m out of basil. They all bring a fresh note that works beautifully with the dressing.

Conclusion

Chilled dumpling salad with basil and balsamic dressing is one of my go-to dishes when I want something vibrant, satisfying, and just a little different. It’s proof that dumplings aren’t just for soup or dipping sauces — they shine just as much in a cool, colorful salad. Whether I’m feeding a crowd or making a quick solo lunch, this salad always delivers.