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Potsticker Salad
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Potsticker Salad

Course Lunch, Main, Salad
Cuisine Asian
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4
Author Pam - For the Love of Cooking

Equipment

  • Small glass jar
  • Large skillet
  • Large Bowl

Ingredients

Soy-Sesame Vinaigrette:

  • ¼ cup avocado oil or vegetable oil
  • 2 tbsp each soy sauce
  • 2 tbsp seasoned rice vinegar
  • 2 tsp toasted sesame oil
  • 1 large garlic clove minced
  • ½ tsp ginger paste
  • Pinch of sugar to taste

Salad Ingredients:

  • 2 tsp vegetable oil
  • 12 oz frozen mini potstickers
  • 1 14-ounce package coleslaw (green cabbage, purple cabbage, and carrots)
  • ½ cup fresh cilantro chopped
  • 2 Persian cucumbers sliced
  • 2 baby sweet bell peppers sliced
  • 2 green onions sliced
  • 1 small avocado diced, optional
  • ¼ small red onion very thinly sliced
  • ¼ cup toasted sliced almonds
  • ¼ cup crispy wontons
  • Black and toasted sesame seeds garnish, optional

Instructions

  • Prepare the soy-sesame vinaigrette by combining the avocado oil, soy sauce, seasoned rice vinegar, toasted sesame oil, garlic, ginger, and sugar in a small glass jar. Seal with a lid and shake well; set aside to allow the flavors to mingle.
  • Cook the frozen mini potstickers by heating the vegetable oil in a large skillet over medium-high heat. Prepare per the package instructions and set aside until needed.
  • Prepare the salad by combining the coleslaw, cilantro, cucumbers, bell peppers, green onions, avocados, red onion, almonds, and crispy wontons in a large bowl.
  • Serve the salad by adding the cooled potstickers to the salad, then drizzle some of the well-shaken soy-sesame vinaigrette to taste; toss to coat evenly. Top with black and toasted sesame seeds if desired and serve immediately. Enjoy.