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5 from 6 votes

Potsticker Salad

This vibrant potsticker salad recipe comes together in minutes with crispy pan-seared gyoza and a sesame-ginger vinaigrette for the perfect balance of crunchy, savory, and refreshing flavors.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Course: Salad
Cuisine: Japanese
Keyword: vegetarian
Servings: 4 servings
Author: Ali

Equipment

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 each: honey low-sodium soy sauce, rice vinegar
  • 2 teaspoons toasted sesame oil
  • 1 teaspoon ground ginger
  • 1 large garlic clove pressed or minced
  • pinch of sea salt and freshly-cracked black pepper

Instructions

  • Mix the dressing. Combine all of the ingredients in a mason jar. Cover and shake vigorously for 20 seconds or until emulsified.
  • Cook the potstickers. Pan-fry the gyoza according to the package instructions.
  • Assemble the salad. Combine all of the salad ingredients in a large bowl, top with the gyoza, then drizzle evenly with the dressing. Toss gently until combined.
  • Serve. Serve immediately, garnished with extra almonds and furikake, and enjoy!