Description
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 8g
- Sodium: 780mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 6g
- Protein: 14g
- Cholesterol: 25mg