potsticker salad
Forget takeout! This Potsticker Salad brings all the savory, crispy, and fresh flavors you crave in one vibrant, easy-to-make bowl. It’s the perfect blend of crunchy veggies, tender dumplings, and a zingy homemade dressing that will make your taste buds sing. Ideal for a quick weeknight dinner or a delightful lunch, this recipe is about to become your new favorite.
Why You’ll Love This Recipe
- Quick & Easy: Ready in about 15 minutes, making it perfect for busy days.
- Flavorful Fusion: Combines the best of Asian-inspired flavors with fresh salad components.
- Customizable: Easily adapt ingredients to suit your preferences or what you have on hand.
- Satisfying Meal: Crispy potstickers add a delightful texture and heartiness to a refreshing salad.
- Healthy & Balanced: Packed with fresh vegetables and a homemade dressing that’s better than store-bought.
- Meal Prep Friendly: Components can be prepped ahead for even faster assembly.
Ingredients
Gather these fresh ingredients to create your vibrant potsticker salad.
For the Salad:
- 16 ounces (450 g) frozen potstickers (or gyoza)
- 14 ounces (400 g) coleslaw mix (shredded cabbage and carrots)
- 4 small cucumbers (about 200 g), diced
- 1 large avocado (about 200 g), diced
- ½ small red onion (about 50 g), very thinly sliced
- 1 cup (25 g) fresh cilantro, lightly packed and chopped
- ½ cup (50 g) sliced almonds, toasted
For the Dressing:
- ¼ cup (60 ml) avocado oil (or any neutral oil)
- 2 tablespoons (42 g) honey
- 2 tablespoons (30 ml) low-sodium soy sauce
- 2 tablespoons (30 ml) rice vinegar
- 2 teaspoons (10 ml) toasted sesame oil
- 1 teaspoon (2 g) ground ginger
- 1 large garlic clove (about 5 g), minced
- Pinch of sea salt, to taste
- Freshly-cracked black pepper, to taste
For Garnish (Optional):
- Extra toasted sliced almonds
- Furikake seasoning
Ingredient Notes & Substitutions
- Frozen Potstickers: Any brand of frozen potstickers or gyoza will work. You can choose pork, chicken, or vegetable varieties. If you have extra time, feel free to make them from scratch!
- Coleslaw Mix: This is your salad base and a fantastic shortcut. You can also shred your own cabbage and carrots if preferred.
- Avocado Oil: A neutral oil like canola, grapeseed, or light olive oil can be used instead.
- Honey: Maple syrup or agave nectar are good vegan alternatives for the dressing.
- Cilantro: If you’re not a fan of cilantro, try chopped green onions or fresh mint for a different twist.
- Toasted Sliced Almonds: Toasting brings out their nutty flavor. Feel free to use cashews or sesame seeds instead for crunch.
- Furikake: This Japanese seasoning blend adds a lovely umami and textural element. It’s usually found in the international aisle and typically includes sesame seeds, dried seaweed, salt, and sugar.
Equipment
- Large mixing bowl
- Small jar with a lid or a whisk and small bowl for dressing
- Skillet or non-stick pan
- Sharp knife
- Cutting board
How to Make
Making this potsticker salad is a breeze with these simple steps.
1. Prepare the Dressing:
Combine the avocado oil, honey, low-sodium soy sauce, rice vinegar, toasted sesame oil, ground ginger, minced garlic, a pinch of sea salt, and black pepper in a small jar. Secure the lid and shake vigorously until well combined and emulsified. Alternatively, whisk all ingredients thoroughly in a small bowl. Set aside.
2. Cook the Potstickers:
Follow the package instructions to pan-fry your frozen potstickers until they are golden brown and crispy on the outside, and heated through. This usually involves a combination of steaming and frying. Once cooked, let them cool slightly and, if desired, cut larger ones in half.
3. Assemble the Salad:
In a large mixing bowl, combine the coleslaw mix, diced mini cucumbers, diced avocado, thinly sliced red onion, and chopped cilantro.
4. Combine and Serve:
Add the cooked potstickers and toasted sliced almonds to the salad bowl. Pour the prepared dressing evenly over all the ingredients. Gently toss everything together until the salad is well coated. Serve immediately, garnished with extra toasted almonds and a sprinkle of furikake, if using.
Pro Tips
- Crispy Potstickers are Key: Don’t rush the potsticker cooking process. A truly crispy exterior makes a huge difference in the salad’s texture.
- Prep Ahead: You can chop all your veggies and whisk the dressing hours in advance. Store them separately in airtight containers in the fridge. Cook the potstickers and assemble right before serving.
- Don’t Overdress: Add the dressing gradually and toss. You can always add more, but you can’t take it away.
- Toast Nuts Properly: Toast almonds in a dry skillet over medium-low heat, stirring frequently, until fragrant and lightly golden. Watch them closely as they can burn quickly.
Serving Suggestions
This potsticker salad is a complete meal on its own, but it also pairs wonderfully with a few simple sides. Consider serving it with a warm bowl of miso soup, some edamame, or a side of steamed white or brown rice for an even more filling meal.
Storage & Reheating
This salad is best enjoyed fresh, as the potstickers can lose their crispiness and the dressing might make the greens wilt over time. If you have leftovers, store the salad and dressing separately in airtight containers in the refrigerator for up to 1 day. Reheat potstickers in an air fryer or pan to regain some crispness before adding them to the salad.
Variations & Substitutions
- Add Protein: Boost the protein content with grilled chicken, pan-seared tofu, or shrimp.
- Spice It Up: Add a dash of sriracha or red pepper flakes to the dressing for a fiery kick.
- Other Veggies: Feel free to incorporate shredded bell peppers, shredded carrots, snow peas, or mandarin oranges for extra color and flavor.
- Nut-Free Option: Omit the almonds and use toasted sesame seeds for crunch, or simply leave them out entirely.
- Different Dressings: While this dressing is fantastic, you could also try a peanut dressing or a ginger-sesame vinaigrette.
Nutrition Information
This potsticker salad offers a delightful balance of macronutrients. Each serving provides a good source of protein from the potstickers, healthy fats from the avocado and oil, and plenty of fiber and vitamins from the fresh vegetables. While specific values vary based on ingredients and portion sizes, it generally falls into a moderately caloric range for a satisfying main dish.
FAQ
Q: Can I use air-fried potstickers?
A: Absolutely! Air frying is a fantastic way to get perfectly crispy potstickers with less oil. Follow your air fryer’s instructions for cooking frozen dumplings.
Q: How can I make this salad vegetarian or vegan?
A: Use vegetable-filled potstickers and substitute the honey in the dressing with maple syrup or agave nectar.
Q: Can I prepare this salad ahead of time for meal prep?
A: Yes, with a slight modification. Prep all the chopped vegetables and dressing separately. Cook the potstickers just before serving to maintain their crispiness, then combine everything.
Q: What if I don’t have fresh ginger?
A: You can use ½ teaspoon of ground ginger in the dressing as a substitute for fresh, or try a pinch of ginger powder.
This potsticker salad is more than just a meal; it’s an experience. The delightful contrast of warm, crispy potstickers with cool, crunchy vegetables and that irresistible dressing creates a symphony of textures and flavors. It’s proof that a quick meal can still be incredibly gourmet and satisfying. Give it a try and watch it become a staple in your rotation!
Recipe Card
potsticker salad
Ingredients
Equipment
Method
- Mix the dressing. Combine all of the ingredients in a mason jar. Cover and shake vigorously for 20 seconds or until emulsified.
- Cook the potstickers. Pan-fry the gyoza according to the package instructions.
- Assemble the salad. Combine all of the salad ingredients in a large bowl, top with the gyoza, then drizzle evenly with the dressing. Toss gently until combined.
- Serve. Serve immediately, garnished with extra almonds and furikake, and enjoy!
