This Potsticker Salad is a delightful explosion of flavors and textures, with tender potstickers nestled amongst crisp vegetables, all tossed in a zesty, flavorful dressing. It’s a perfect balance between comfort food and fresh, vibrant ingredients, guaranteed to become a new favorite. This easy salad combines the beloved flavors of potstickers with a rainbow of fresh veggies, offering a satisfying and delicious meal in every bite.
Crispy potstickers, crunchy vegetables, and a bright, tangy dressing make this salad a winner, perfect for a light lunch or a flavorful side dish.
Recipe Details
- Flavor Profile: Savory, umami-rich, and refreshingly bright.
- Textures: Crispy, crunchy, and tender.
- Total Time: 25 minutes.
- Difficulty: Easy.
What You’ll Need
This vibrant salad comes together with just a few simple components: the star of the show, potstickers, a colorful array of fresh vegetables, and a homemade dressing that ties it all together. You’ll also need some basic pantry staples like oil and sesame oil to add depth and richness.
Ingredient Notes
- Potstickers – Use your favorite type of frozen potstickers for ease and convenience. Look for chicken or vegetable potstickers, whatever you love most.
- Shredded Carrots – Adds a touch of sweetness and vibrant color. Pre-shredded carrots are a convenient option.
- Red Bell Pepper – Adds a nice crunch and a slightly sweet flavor.
- Green Onions – Provide a sharp, fresh flavor and a pop of green.
- Cilantro – Fresh cilantro adds a burst of freshness.
- Soy Sauce – This is the base of your dressing, providing a salty and umami flavor.
- Rice Vinegar – Adds a tangy, slightly sweet flavor to the dressing.
- Sesame Oil – This gives the dressing a rich, nutty flavor. A small amount goes a long way.
- Chili Garlic Sauce – This adds a little kick and depth to the dressing.
- Olive Oil – Use a good quality olive oil for the dressing.
Add-ins and Substitutions
- Protein Boost: Add some grilled chicken or cooked shrimp for extra protein and flavor to your potsticker salad.
- Spice it Up: Add a pinch of red pepper flakes to the dressing or use a spicier chili garlic sauce to increase the heat.
- Add Some Crunch: Incorporate toasted sesame seeds or chopped peanuts as a topping for added texture and flavor.
- Vegetable Variations: Feel free to swap in other vegetables like shredded cabbage, sliced cucumbers, or edamame.
How to Make Vibrant Potsticker Salad
Let’s get started on this easy and tasty salad!
- Prepare the Potstickers: Cook the frozen potstickers according to the package instructions. This usually involves pan-frying, steaming, or baking. I like to pan-fry them for a crispy exterior and tender interior.
- Prepare the Vegetables: While the potstickers are cooking, prepare your vegetables. Wash and chop the red bell pepper, and green onions. Rinse and chop the cilantro.
- Make the Dressing: In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, chili garlic sauce, and olive oil until well combined. The dressing should be emulsified and slightly thick.
- Assemble the Salad: In a large bowl, combine the shredded carrots, red bell pepper, green onions, and cilantro. Add the cooked potstickers to the bowl.
- Dress and Serve: Pour the dressing over the salad and gently toss everything together until evenly coated. Serve immediately and enjoy!
Pro Tip: Don’t overcook your potstickers; aim for golden brown and crispy, so they add the best texture to your salad.
Recipe Tips
- Cook the potstickers right before assembling the salad to keep them at their best texture.
- Taste and adjust the dressing as needed. A little extra chili garlic sauce gives a good kick!
- If you’re making this salad ahead, dress it right before serving to keep everything crisp.
- Don’t be afraid to experiment with the vegetables, using what you have on hand.
- For an extra layer of flavor, consider using some toasted sesame seeds as a finishing touch!
FAQs
- Can I use fresh potstickers?
Yes, you can certainly use fresh, homemade potstickers if you have them. Just make sure they are fully cooked before adding them to the salad. - Can I make the dressing ahead?
Yes, the dressing can be made a day or two in advance. Store it in an airtight container in the refrigerator. - How long will the salad last?
This salad is best served immediately. If you have leftovers, they will keep for a day or two in the refrigerator, but the potstickers and vegetables may lose some of their crispness. - Can I substitute other herbs for cilantro?
Yes, you can substitute other fresh herbs like parsley or chives if you don’t like cilantro.
Serving Suggestions
- With a Grain: Serve with a side of cooked quinoa or brown rice for a more complete and satisfying meal.
- Soup: Pair it with a light broth-based soup like miso soup or wonton soup.
- Salad: A simple green salad with a light vinaigrette would be a great accompaniment.
- Sauce: Serve with extra chili garlic sauce or a drizzle of sriracha mayo on the side.
Make This Recipe in Advance
You can prep the vegetables and make the dressing a day ahead. Store the chopped vegetables separately from the dressing in the fridge. Cook the potstickers when ready to serve. This is a great make-ahead meal for busy weeknights! The dressing can last for 2-3 days in a sealed container in the refrigerator.
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Vibrant Potsticker Salad Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Potsticker Salad is a delightful explosion of flavors and textures, with tender potstickers nestled amongst crisp vegetables, all tossed in a zesty, flavorful dressing. It’s a perfect balance between comfort food and fresh, vibrant ingredients, guaranteed to become a new favorite.
Ingredients
Salad Ingredients:
1 (16-ounce) package frozen gyoza
1 (14-ounce) package cole slaw
4 mini cucumbers, diced
1 large avocado, diced
half of a small red onion, very thinly sliced
1 cup lightly-packed chopped cilantro
1/2 cup toasted sliced almonds, plus extra for garnish
furikake seasoning, for garnish
Dressing Ingredients:
1/4 cup avocado oil (or any other neutral oil)
2 tablespoons each: honey, low-sodium soy sauce, rice vinegar
2 teaspoons toasted sesame oil
1 teaspoon ground ginger
1 large garlic clove, pressed or minced
pinch of sea salt and freshly-cracked black pepper
Instructions
1. Make the dressing. Combine all dressing ingredients in a jar. Cover and shake vigorously for 20 seconds to emulsify.
2. Cook the potstickers. Pan-fry the gyoza according to the package instructions.
3. Assemble. Combine all salad ingredients in a bowl. Top with the potstickers and drizzle with dressing. Toss gently.
4. Serve. Garnish with extra almonds and furikake. Enjoy right away.
Notes
Cook the potstickers right before assembling the salad to keep them at their best texture.
Taste and adjust the dressing as needed. A little extra chili garlic sauce gives a good kick!
If you’re making this salad ahead, dress it right before serving to keep everything crisp.
Don’t be afraid to experiment with the vegetables, using what you have on hand.
For an extra layer of flavor, consider using some toasted sesame seeds as a finishing touch!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Cuisine: Asian-inspired
Nutrition
- Calories: Not specified
- Fat: Not specified
- Carbohydrates: Not specified
- Protein: Not specified
