Description
This vibrant potsticker salad is a perfect blend of crispy, savory potstickers, fresh vegetables, and a zesty homemade dressing. It’s an incredibly satisfying and quick meal solution for any day of the week.
Ingredients
- 12–16 frozen potstickers (pork and vegetable recommended)
- 6 cups mixed greens (spring mix, romaine, or napa cabbage)
- 1 cup shredded carrots
- 1 cup thinly sliced red cabbage
- 1/2 cup diced bell pepper (any color)
- 1/2 cup sliced cucumber
- 2 green onions, sliced (for garnish)
- 2 tbsp toasted sesame seeds (for garnish)
- For the Dressing:
- 1/4 cup soy sauce (low sodium preferred)
- 3 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey or maple syrup
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
Instructions
- Preheat oven to 400°F (200°C). Arrange frozen potstickers on a parchment-lined baking sheet in a single layer. Bake for 15-20 minutes, flipping halfway, until golden brown and crispy. Let cool slightly.
- While potstickers bake, prepare the dressing. In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey/maple syrup, grated ginger, and minced garlic until well combined.
- In a large salad bowl, combine mixed greens, shredded carrots, red cabbage, diced bell pepper, and sliced cucumber.
- Once potstickers are slightly cooled, you can slice them in half or leave them whole. Add them to the salad bowl with the vegetables.
- Drizzle the dressing over the salad. Toss gently to combine all ingredients.
- Garnish with sliced green onions and toasted sesame seeds. Serve immediately and enjoy your delicious potsticker salad!
- Prep Time: 15 mins
- Cook Time: 20 mins