Description
This Potsticker Salad takes the bold flavors of crispy dumplings and turns them into a refreshing, colorful salad. Crunchy vegetables, tender potstickers, and a tangy sesame-soy dressing come together for a dish that’s equal parts savory, crisp, and irresistible. Perfect as a main meal or light side dish!
Ingredients
Scale
For the Salad
- 12–15 frozen potstickers (pork, chicken, or vegetable)
- 2 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- ½ cup thinly sliced cucumber
- ½ cup sliced bell peppers (red or yellow)
- 2 green onions, chopped
- ¼ cup cilantro, chopped
- 1 tbsp sesame seeds (for garnish)
For the Dressing
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp grated ginger
- 1 small garlic clove, minced
- ½ tsp chili flakes (optional)
Instructions
- Cook the potstickers
- Pan-fry or steam potstickers according to package directions until golden and crispy on the bottom.
- Let cool slightly, then cut each in half for easier eating.
- Prepare the dressing
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, garlic, and chili flakes until well combined.
- Assemble the salad
- In a large bowl, toss cabbage, carrots, cucumber, bell peppers, green onions, and cilantro.
- Add the cooked potstickers and drizzle dressing over the top.
- Toss and serve
- Gently toss everything together to coat evenly.
- Sprinkle with sesame seeds and serve immediately.
- Prep Time: PT15M
- Cook Time: PT10M
- Category: Salad
- Method: Pan-Fried + Tossed
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: About 1 ½ cups salad with 3–4 potstickers
- Calories: 310 kcal
- Sugar: 7g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 25mg