Potsticker Salad Extravaganza
This vibrant potsticker salad combines crispy potstickers with fresh greens and a flavorful dressing, making it a perfect summer dish. It's a delightful mix of textures and tastes that can be served as a main course or a side.
Ingredients
- 1 package frozen potstickers chicken or vegetable
- 4 cups mixed salad greens
- 1 cup shredded carrots
- 1 cup cucumber thinly sliced
- ½ cup red cabbage finely shredded
- ¼ cup green onions thinly sliced
- ¼ cup fresh cilantro chopped
- ½ cup shelled edamame
- ¼ cup toasted sesame seeds
- ¼ cup soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 tablespoon honey or agave syrup
- 1 teaspoon freshly grated ginger
- to taste salt and pepper
Instructions
- Cook the potstickers according to package instructions until golden brown and fully cooked.
- In a large bowl, combine mixed salad greens, shredded carrots, cucumber, red cabbage, green onions, cilantro, and edamame.
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey, ginger, salt, and pepper.
- Add the cooked potstickers to the salad mixture.
- Drizzle the dressing over the salad and toss to coat evenly.
- Sprinkle toasted sesame seeds on top for garnish.
- Serve immediately or chill for 15 minutes before serving for a refreshing twist.
Notes
For added flavor, let the salad chill in the refrigerator for 15 minutes before serving.