Potsticker Salad

5 from 4 votes

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.

Prep Time5

Cook Time10

Total Time15

Course: Dinner, Lunch, Salad

Cuisine: American

Servings: serving

Calories: 343kcal

Author: Kelly Jensen

Cost: $3

Equipment

Mixing Bowls
Pan

Ingredients

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

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