Description
This vibrant potsticker salad features crispy pan-seared gyoza tossed with fresh cole slaw, diced cucumbers, creamy avocado, thinly sliced red onion, and chopped cilantro. Finished with a toasted almond garnish and a flavorful sesame-ginger vinaigrette, it’s a perfect balance of crunchy, savory, and refreshing flavors for a quick and satisfying meal.
Ingredients
Salad Ingredients:
- 1 (16-ounce) package frozen gyoza (potstickers)
- 1 (14-ounce) package cole slaw
- 4 mini cucumbers, diced
- 1 large avocado, diced
- ½ small red onion, very thinly sliced
- 1 cup lightly packed chopped cilantro
- ½ cup toasted sliced almonds, plus extra for garnish
- Furikake seasoning, for garnish
Dressing Ingredients:
- ¼ 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 dressing ingredients—avocado oil, honey, low-sodium soy sauce, rice vinegar, toasted sesame oil, ground ginger, garlic, sea salt, and black pepper—in a mason jar. Cover and shake vigorously for about 20 seconds until the dressing is well emulsified and creamy.
- Cook the potstickers: Heat a non-stick skillet over medium heat and pan-fry the frozen gyoza according to the package instructions until they develop a golden, crispy bottom and are cooked through, usually about 6-8 minutes.
- Assemble the salad: In a large mixing bowl, combine the cole slaw, diced mini cucumbers, diced avocado, thinly sliced red onion, chopped cilantro, and toasted sliced almonds. Gently toss these salad ingredients together to blend.
- Add the potstickers and dressing: Place the crispy cooked potstickers on top of the salad mixture. Evenly drizzle the prepared sesame-ginger vinaigrette over the entire salad. Toss gently to combine without breaking the potstickers.
- Serve: Transfer the salad to serving plates or a large platter. Garnish with extra toasted sliced almonds and a sprinkle of furikake seasoning for added flavor and texture. Serve immediately to enjoy the contrast between the fresh salad and hot, crispy potstickers.
Notes
- For extra crispiness, pan-fry potstickers over medium-high heat and add a splash of water with a lid to steam them briefly before finishing crisping up.
- Furikake seasoning adds umami and a slight crunch; substitute with toasted sesame seeds if unavailable.
- Use avocado oil or any neutral oil in the dressing for a mild flavor and smooth texture.
- This salad is best served immediately to retain crisp textures and freshness.
- To make it gluten-free, opt for gluten-free soy sauce in the dressing.
