Easy Potsticker Salad Recipe

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This crunchy potsticker salad recipe is loaded with fresh vegetables like carrots, cabbage, and green onions with a sweet & tangy sesame dressing. This salad is big on flavor, and can be made in about 15 minutes for the perfect lunch or light dinner.

You can make this salad with your favorite gyoza, dumplings, or frozen potstickers. They can even be vegan or vegetarian depending on what kind of filling you use – so make this delicious crunchy salad today!

Want more hearty salad ideas? Try our crunchy Thai chickpea salad, our farro and artichoke salad, or our favorite cranberry orzo salad.

I love a big hearty satisfying salad for lunch – and this potsticker salad is sweet, spicy, and hits all the flavor marks!  It’s loaded with fresh crunchy vegetables, drizzled with a bright and fresh sesame dressing, and topped with steamed pot stickers for the perfect trifecta.

This is a great recipe for frozen gyoza or potstickers you may have in your freezer – just cook to package instructions (I opted to steam mine instead of frying), make the quick 5 minute dressing while the dumplings cook, and top with your favorite salad vegetables.  An easy and tasty meal is ready in no time!

Why This Recipe Works

• It’s bright, fresh, and crunchy!
• A satisfying dish made with fresh or frozen potstickers.
• It’s versatile – add your favorite chopped or shredded veggies (see our recommended additions below)
• It’s loaded with flavor from the quick 5-minute sesame dressing.
• Anyone can make this easy salad following our step-by-step photos below!

Ingredients You’ll Need

Potstickers – I use a frozen vegan vegetable dumpling from Trader Joe’s (they’re gyoza are amazing)! You could also use leftover cooked pot sticker gyoza from a restaurant or dumpling house.

Fresh vegetables – I added carrots, shredded cabbage (coleslaw mix), green onions, and fresh cilantro.

Sesame Dressing made with rice wine vinegar, toasted sesame oil, soy sauce, garlic, and brown sugar.

I love adding a handful of sesame seeds to finish off this salad recipe! These seeds add a nice crunch and texture to the salad.

Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!

Additions and Substitutions

Toss in your favorite chopped vegetables – sliced sugar snap peas, diced cucumber, shredded bok choy, or some thinly sliced red onion would all be excellent additions.

To make the dressing spicy, add sriracha or a pinch of red pepper flakes to add some heat.

Instead of rice vinegar, you can use fresh lime juice or lemon juice to add acidity to the dressing.

If you don’t love the flavor of cilantro, you can substitute parsley or fresh basil instead. Or omit the fresh herbs altogether.

How to Make This Recipe

Step 1: Prepare pot stickers according to package instructions. I steamed mine, but you can steam or fry yours.

Step 2: In a bowl, add the shredded cabbage, grated carrot, and the cooked pot sticker dumplings on top.

Step 3: Top with the fresh cilantro and green onions.

Step 4: Mix together the dressing ingredients: toasted sesame oil, soy sauce, garlic, brown sugar, and rice vinegar. Stir until well combined.

Step 5: Pour the dressing over the salad.

Step 6: Toss the salad well to combine the dressing with the vegetables and potstickers. Top with sesame seeds to garnish, and serve.

Recipe FAQs

Expert Tips

I left my potstickers whole, but you can chop or dice them into bite-sized pieces for the salad.

Make sure the dressing is fully whisked or incorporated before adding to the salad. Fresh garlic in the dressing makes all the difference – use fresh whole cloves of garlic if you can, or substitute garlic powder.

Season to taste. Everyone’s preferences for soy sauce can vary. Before fully digging in, taste the salad and add a bit more soy sauce (or fresh herbs) if needed.

More Hearty Filling Salad Recipes You’ll Love!

• Avocado Lime Salad Recipe
• Mediterranean Arugula Salad with Quinoa
• Vegan Shawarma Bowl Recipe
• Thai Mango Salad With Cashews
• California Spaghetti Salad Recipe

If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!

Potsticker Salad

By Kelly Jensen

This crunchy potsticker salad recipe is loaded with fresh vegetables like carrots, cabbage, and green onions with a sweet & tangy sesame dressing. This salad is big on flavor, and can be made in about 15 minutes for the perfect lunch or light dinner.

5 from 4 votes

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Prep Time 5 minutes mins

Cook Time 10 minutes mins

Total Time 15 minutes mins

Course Dinner, Lunch, Salad

Cuisine American

Servings 1 serving

Calories 343 kcal

Equipment

• ▢
  Mixing Bowls
• ▢
  Pan

Ingredients

  

1x2x3x

For the Salad

• ▢ 4 to 5 pot stickers
• ▢ 1/2 cup cabbage
• ▢ 1 carrot sliced into matchsticks
• ▢ 1/4 cup cilantro chopped
• ▢ 1 green onions sliced
• ▢ 1 teaspoon sesame seeds

For the Sesame Lime Dressing

• ▢ 2 tablespoons rice vinegar
• ▢ 1 clove garlic
• ▢ 1 tablespoon toasted sesame oil
• ▢ 1 teaspoon brown sugar or other sweetener
• ▢ 1/2 teaspoon soy sauce or tamari

Cook ModePrevent your screen from going dark

Instructions

 

• Prepare pot stickers according to package instructions. I steamed mine, but you can steam or fry yours.
• In a bowl, add the shredded cabbage, grated carrot, and the cooked pot sticker dumplings on top.
• Top with the fresh cilantro and green onions.
• Mix together the dressing ingredients: toasted sesame oil, soy sauce, garlic, brown sugar, and rice vinegar. Stir until well combined.
• Pour the dressing over the salad.
• Toss the salad well to combine the dressing with the vegetables and potstickers. Top with sesame seeds to garnish, and serve.

Notes

Additions and Substitutions

Toss in your favorite chopped vegetables – sliced sugar snap peas, diced cucumber, shredded bok choy, or some thinly sliced red onion would all be excellent additions.

To make the dressing spicy, add sriracha or a pinch of red pepper flakes to add some heat.

Instead of rice vinegar, you can use fresh lime juice or lemon juice to add acidity to the dressing.

If you don’t love the flavor of cilantro, you can substitute parsley or fresh basil instead. Or omit the fresh herbs altogether.

Expert Tips

I left my potstickers whole, but you can chop or dice them into bite-sized pieces for the salad.

Make sure the dressing is fully whisked or incorporated before adding to the salad. Fresh garlic in the dressing makes all the difference – use fresh whole cloves of garlic if you can, or substitute garlic powder.

Season to taste. Everyone’s preferences for soy sauce can vary. Before fully digging in, taste the salad and add a bit more soy sauce (or fresh herbs) if needed.

Dietary Modifications

• • To make this recipe vegan or vegetarian, make sure you use a vegan or vegetarian potsticker.

• • For a gluten free version, ensure your pot stickers are certified gluten free – and use tamari, coconut aminos, or gluten-free soy sauce in the dressing. Make sure any ingredients are certified gluten free before using.

 

Nutrition

Calories: 343kcalCarbohydrates: 57gProtein: 8gFat: 11gSaturated Fat: 2gCholesterol: 4mgSodium: 440mgPotassium: 522mgFiber: 7gSugar: 18gVitamin A: 11207IUVitamin C: 59mgCalcium: 117mgIron: 3mg

Did You Make This Recipe?Please leave a rating and comment below, let us know what you loved about it!

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