Description
This vibrant potsticker salad combines crispy pan-seared gyoza with a fresh cole slaw base, crunchy cucumbers, creamy avocado, and a zesty sesame-ginger vinaigrette, creating a perfect harmony of savory, crunchy, and refreshing flavors in just 25 minutes.
Ingredients
Salad Ingredients:
- 1 (16-ounce) package frozen gyoza
- 1 (14-ounce) package cole slaw
- 4 mini cucumbers, diced
- 1 large avocado, diced
- Half of a small red onion, very thinly sliced
- 1 cup lightly-packed chopped cilantro
- 1/2 cup toasted sliced almonds, plus extra for garnish
- Furikake seasoning, for garnish
Dressing Ingredients:
- 1/4 cup avocado oil (or any other neutral oil)
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon ground ginger
- 1 large garlic clove, pressed or minced
- Pinch of sea salt
- Freshly cracked black pepper, to taste
Instructions
- Mix the dressing: Combine all of the dressing ingredients—avocado oil, honey, low-sodium soy sauce, rice vinegar, toasted sesame oil, ground ginger, minced garlic, sea salt, and freshly cracked black pepper—in a mason jar. Cover and shake vigorously for about 20 seconds until the dressing is fully emulsified and well combined.
- Cook the potstickers: Follow the package instructions to pan-fry the frozen gyoza until they are golden brown and crispy on the outside, and cooked through on the inside. This usually involves heating a bit of oil in a skillet over medium heat, frying the potstickers until the bottoms are browned, then adding water and covering to steam them.
- Assemble the salad: In a large bowl, combine the cole slaw mix, diced mini cucumbers, diced avocado, thinly sliced red onion, chopped cilantro, and toasted sliced almonds. Place the cooked potstickers on top, then drizzle the prepared dressing evenly over the salad. Gently toss everything together until well mixed and coated evenly with the dressing.
- Serve: Serve the potsticker salad immediately, garnished with extra toasted sliced almonds and a sprinkle of furikake seasoning for added crunch and umami flavor. Enjoy this refreshing and satisfying dish right away for the best texture and taste.
Notes
- For best results, cook potstickers immediately from frozen. Avoid thawing for crispier texture.
- You can substitute toasted cashews or peanuts for almonds if preferred.
- If you like a bit of heat, add a small amount of chili flakes or Sriracha to the dressing.
- Furikake seasoning adds umami and seaweed flavor but can be omitted if unavailable.
- Leftovers can be stored separately in the fridge; salad is best eaten fresh.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Salad
- Method: Frying
- Cuisine: Asian Fusion
