This salad brings together the best of both worlds: warm, crispy potstickers and cool, crisp vegetables. It’s easy to customize, comes together quickly, and feels satisfying without being heavy. Whether you serve it as a main dish or a side, it delivers big flavor with minimal effort.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen or fresh potstickers ( chicken, or vegetable) Romaine lettuce or napa cabbage, chopped Shredded red cabbage Carrots, julienned or shredded Green onions, sliced Cucumber, thinly sliced Fresh cilantro, chopped
For the dressing Soy sauce Rice vinegar Sesame oil Honey or sugar Fresh ginger, grated Garlic, minced
Optional toppings Sesame seeds Chili crisp or red pepper flakes
Directions
Cook the potstickers according to package instructions, pan-searing them until golden and crispy. Set aside and let them cool slightly.
In a large bowl, combine the lettuce or cabbage, red cabbage, carrots, cucumber, green onions, and cilantro.
In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until well combined.
Add the cooked potstickers to the salad bowl.
Drizzle the dressing over the salad and gently toss to combine.
Finish with sesame seeds or chili crisp if desired, and serve immediately.
Servings and timing
This recipe serves 4 people as a main dish or 6 as a side. Prep time is approximately 15 minutes, cooking time is about 10 minutes, and total time comes to around 25 minutes.
Variations
You can swap potstickers for gyoza or wontons for a slightly different texture. Add edamame or snap peas for extra protein and crunch. For a spicy version, mix chili oil directly into the dressing. A peanut-based dressing can also be used for a richer, nutty flavor.
Storage/Reheating
Store leftover salad and potstickers separately in airtight containers in the refrigerator for up to 2 days. Reheat potstickers in a skillet or air fryer to restore crispiness before adding them back to the salad. The vegetables are best enjoyed fresh and not reheated.
FAQs
Can I make this salad ahead of time?
Yes, you can prep the vegetables and dressing ahead, but add the potstickers just before serving for best texture.
What type of potstickers work best?
Any variety works well, including pork, chicken, shrimp, or vegetable potstickers.
Is this salad served warm or cold?
It’s best served slightly warm, with freshly cooked potstickers mixed into cool vegetables.
Can I make it vegetarian?
Yes, simply use vegetable potstickers and ensure the dressing ingredients are vegetarian-friendly.
What can I use instead of romaine lettuce?
Napa cabbage, mixed greens, or shredded iceberg lettuce are great alternatives.
How do I keep potstickers crispy?
Avoid over-tossing and add them just before serving to maintain their crisp exterior.
Can I add protein besides potstickers?
Grilled chicken, tofu, or shrimp can be added for extra protein.
Is this recipe gluten-free?
It can be made gluten-free by using gluten-free potstickers and tamari instead of soy sauce.
What dressing pairs best with this salad?
A soy-sesame dressing works best, but ginger or peanut dressings also pair nicely.
Can I serve this as a main dish?
Yes, it’s filling enough to serve as a complete meal.
Conclusion
Potsticker Salad is a flavorful, versatile dish that transforms simple dumplings into a vibrant, satisfying meal. With its mix of textures, bold dressing, and endless customization options, it’s a recipe you’ll want to make again and again.
A vibrant potsticker salad that combines warm, crispy dumplings with cool, crunchy vegetables and a savory soy-sesame dressing for a satisfying yet light meal.
Ingredients
16 frozen or fresh potstickers (chicken or vegetable)
4 cups romaine lettuce or napa cabbage, chopped
1 cup shredded red cabbage
1 cup carrots, julienned or shredded
3 green onions, sliced
1 cup cucumber, thinly sliced
1/4 cup fresh cilantro, chopped
2 tablespoons soy sauce
1 1/2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or sugar
1 teaspoon fresh ginger, grated
1 clove garlic, minced
1 tablespoon sesame seeds (optional)
1 teaspoon chili crisp or red pepper flakes (optional)
Instructions
Cook the potstickers according to package instructions, pan-searing until golden and crispy. Set aside to cool slightly.
In a large bowl, combine the lettuce or cabbage, red cabbage, carrots, cucumber, green onions, and cilantro.
In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic until smooth.
Add the cooked potstickers to the salad bowl.
Drizzle the dressing over the salad and gently toss to combine.
Top with sesame seeds or chili crisp if desired and serve immediately.
Notes
Add potstickers just before serving to keep them crispy.For a spicy version, add chili oil to the dressing.Edamame or snap peas can be added for extra protein and crunch.Use tamari and gluten-free potstickers to make it gluten-free.
