If you love dishes that bring together the best of crunchy textures, vibrant colors, and irresistible flavors, then the Potsticker Salad with Crispy Gyoza and Sesame-Ginger Vinaigrette Recipe is your new go-to. This salad perfectly balances crispy pan-seared gyoza with a fresh cole slaw base, crowned by a nutty, tangy dressing that feels both indulgent and light at the same time. It’s quick to pull together yet impressive enough to share with friends or enjoy as a flavorful weeknight meal.

Ingredients You’ll Need

A round white plate in the middle holds a pile of light beige dumplings with soft, folded edges and a smooth, slightly shiny texture. Around the plate are small white bowls and dark wooden bowls filled with different ingredients: thinly sliced purple onion layers arranged in a spiral shape, a bunch of fresh green cilantro leaves, grated orange and white shredded vegetables in a large white bowl, halved green avocados with one seed visible, sliced green cucumbers in a bowl, and a small bowl of light brown almond slices. There are also small white bowls with various sauces and seasonings including a dark soy sauce, a golden yellow oil, lighter brown and clear liquids, and a wooden bowl containing a black and white crumbly seasoning. A white spoon with a beige spice is at the top. Fresh ginger and a clove of garlic rest on a small white dish on the left side. All items are arranged on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Getting the right ingredients is key to nailing the delicious harmony in the Potsticker Salad with Crispy Gyoza and Sesame-Ginger Vinaigrette Recipe. Each component plays its part, from the tender gyoza pockets to the fresh crunch of vegetables and the aromatic dressing that ties everything together.

Frozen gyoza (16 ounces): The star of the dish, these provide a crispy, savory element with a tender filling inside.
Cole slaw mix (14 ounces): A pre-shredded blend that adds crisp texture and a mild, fresh flavor as the salad’s base.
Mini cucumbers (4, diced): They bring a cool, refreshing crunch that balances the richness of the gyoza.
Avocado (1 large, diced): Creamy and luscious, avocado adds richness and helps mellow the tang of the dressing.
Red onion (half, very thinly sliced): Sharp and slightly sweet, it brings depth and a bit of bite to the mix.
Chopped cilantro (1 cup): Fresh and herbaceous, cilantro lifts the salad with fragrant brightness.
Toasted sliced almonds (1/2 cup plus extra): Adds a delightful crunch and nutty flavor, perfect for garnish too.
Furikake seasoning: A sprinkle on top boosts umami and gives a subtle seaweed-savory flavor.
Avocado oil (1/4 cup): A neutral oil that forms the silky base of the vinaigrette.
Honey (2 tablespoons): Balances out the tangy and salty notes with a touch of natural sweetness.
Low-sodium soy sauce (2 tablespoons): Adds umami and depth without overpowering the other flavors.
Rice vinegar (2 tablespoons): Provides acidity that brightens the dressing and salad as a whole.
Toasted sesame oil (2 teaspoons): A little goes a long way to bring that classic nutty aroma and richness.
Ground ginger (1 teaspoon): Gives a warm, zesty kick that complements the sesame and garlic.
Garlic (1 large clove, minced or pressed): Delivers a punch of savory flavor essential for any good vinaigrette.
Sea salt and freshly cracked black pepper (pinch each): Season to bring out all the flavors.

How to Make Potsticker Salad with Crispy Gyoza and Sesame-Ginger Vinaigrette Recipe

Step 1: Whip Up the Dressing

Start by combining all your dressing ingredients in a mason jar or a small bowl. Shake or whisk vigorously for about 20 seconds until the mixture is fully emulsified. The honey, soy sauce, and rice vinegar blend with sesame oil and garlic, creating a vinaigrette that is sweet, tangy, and nutty — a perfect drizzle for the salad.

Step 2: Pan-Sear the Gyoza

Next, cook your frozen gyoza according to the package instructions, ideally pan-frying them until the bottoms are irresistibly crispy and golden while keeping the tops tender and steamed. This contrast in textures makes the gyoza absolutely addictive in your salad.

Step 3: Assemble the Salad

Grab a large bowl and toss together the cole slaw, diced cucumbers, avocado, thinly sliced red onion, and chopped cilantro. Once mixed, neatly arrange your crisp gyoza on top, then generously drizzle the sesame-ginger vinaigrette over everything. Toss gently so every bite is coated with that luscious dressing, ensuring the flavors meld beautifully.

Step 4: Final Touches and Serve

Finish your masterpiece by sprinkling toasted sliced almonds and furikake seasoning on top for extra crunch and umami-rich notes. Serve immediately for the freshest crunch and vibrant flavors everyone will fall in love with.

How to Serve Potsticker Salad with Crispy Gyoza and Sesame-Ginger Vinaigrette Recipe

The dish shows a white oval plate filled with seven pan-fried dumplings that have a golden brown crispy texture on one side, arranged on top of a colorful Asian-style salad. The salad has thin shredded cabbage and carrots as the base, adding light beige and bright orange layers, mixed with green cucumber chunks and thin slices of purple-red onion scattered throughout. Fresh cilantro leaves are placed on top, along with sliced almonds and black sesame seeds sprinkled over the entire dish for texture. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Beyond the toasted almonds and furikake, consider fresh lime wedges for a zesty squeeze or a scattering of thinly sliced green onions. These garnishes bring freshness and an added layer of flavor, enhancing every mouthful.

Side Dishes

This salad is wonderfully satisfying on its own but pairs beautifully with light sides like miso soup, steamed edamame, or even a simple bowl of jasmine rice to soak up any extra dressing. These choices keep the meal balanced and exciting.

Creative Ways to Present

For a fun twist, serve the salad in individual clear bowls or mason jars to showcase the colorful layers. You can also pile it onto crunchy lettuce leaves to create fresh “lettuce cups.” This makes for a delightful hand-held option, perfect for parties or casual dinners.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer the salad and cooked gyoza to separate airtight containers. This helps keep the gyoza crispy and prevents the salad from wilting. Store in the refrigerator for up to 2 days for the best quality.

Freezing

Frozen gyoza can be kept on hand for this recipe, but once combined in the salad, freezing is not recommended as the fresh veggies and avocado don’t freeze well. Instead, freeze the cooked gyoza separately if needed and reheat before assembling the salad.

Reheating

Reheat leftover gyoza in a skillet over medium heat to bring back their delicious crispiness without drying them out. Avoid microwaving to preserve texture. Then toss with freshly mixed salad and dressing for that just-made taste sensation.

FAQs

Can I use homemade gyoza instead of frozen ones?

Absolutely! Homemade gyoza add a personal touch, and pan-frying them brings that same crispy texture. Just adjust cooking time accordingly to ensure they cook through evenly.

Is there a substitute for the furikake seasoning?

If you don’t have furikake, toasted sesame seeds or a sprinkle of seaweed flakes work well as alternatives, keeping that umami boost intact.

Can I make the dressing ahead of time?

Yes, the vinaigrette can be prepared a day or two in advance and stored in the fridge. Just give it a good shake before drizzling over your salad.

What if I don’t have avocado oil?

No worries! Any neutral oil like canola or grapeseed will work fine, though avocado oil adds a subtle fruitiness that complements the dressing nicely.

How can I keep the avocado from browning?

To slow browning, dice the avocado just before assembling the salad and toss it gently with a bit of the dressing. Using a ripe but firm avocado also helps maintain its fresh look longer.

Final Thoughts

This Potsticker Salad with Crispy Gyoza and Sesame-Ginger Vinaigrette Recipe is a vibrant, flavorful way to enjoy a fusion of textures and tastes that feels fresh and exciting every time. It’s a fantastic crowd-pleaser that comes together quickly, perfect for anyone who loves a recipe that’s both fuss-free and outstanding. Give it a try, and you’ll find yourself reaching for it again and again!

Potsticker Salad with Crispy Gyoza and Sesame-Ginger Vinaigrette Recipe