Using a mandoline, slice the cabbage and cucumber. Slice tomatoes, spring onions and chop the avocado. Place this all in a large bowl.
Make the dressing by making all the ingredients together in a small bowl.
Heat oil in a pan, cook the gyozas until crispy on one side. Pour in water, cover with a lid and steam for roughly 5 mins.
Add the crispy gyozas to the salad, pour over the dressing and mix well - enjoy!
