Description
This Potsticker Salad combines the flavors of Asian potstickers with a fresh, crunchy salad, all tossed in a delicious soy-sesame dressing. It’s a perfect blend of textures and tastes that make for a satisfying meal.
Ingredients
Scale
Potstickers:
- 12–16 frozen potstickers (vegetable or chicken)
Salad:
- 4 cups mixed salad greens
- 1 cup shredded cabbage
- 1/2 cup shredded carrots
- 1/2 red bell pepper (thinly sliced)
- 1/4 cup chopped scallions
- 2 tablespoons chopped cilantro
- 2 tablespoons toasted sesame seeds
For the dressing:
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 garlic clove (minced)
- 1 teaspoon sriracha (optional)
- 1 tablespoon water
Instructions
- Cook the potstickers: Cook the potstickers according to package instructions, either by pan-frying or steaming. Set aside to cool slightly.
- Make the dressing: In a small bowl, whisk together all the dressing ingredients until smooth and set aside.
- Prepare the salad: In a large salad bowl, combine the mixed greens, cabbage, carrots, red bell pepper, scallions, cilantro, and sesame seeds.
- Assemble the salad: Drizzle the dressing over the salad and toss gently to coat. Top with the warm potstickers and serve immediately.
Notes
- For extra crunch, add chopped peanuts or crispy wonton strips.
- This salad is easily made gluten-free by using tamari and gluten-free potstickers.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 720mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 15mg
