Ingredients
- Frozen potstickers (cooked), about 20
- Shredded napa cabbage, 4 cups
- Shredded carrots, 1 cup
- Sliced green onions, 1/2 cup
- Toasted sesame seeds, 2 tablespoons
- Soy sauce, 1/4 cup
- Rice vinegar, 2 tablespoons
- Sesame oil, 1 tablespoon
Instructions
- Step 1: Cook the frozen potstickers according to package directions. Let cool slightly, then cut each potsticker in half or quarters.
- Step 2: In a large bowl, combine the shredded napa cabbage, shredded carrots, and sliced green onions.
- Step 3: In a separate small bowl, whisk together the soy sauce, rice vinegar, and sesame oil to create the dressing.
- Step 4: Pour the dressing over the cabbage mixture and toss well to coat.
- Step 5: Add the cooked and cut potstickers to the salad and gently toss to combine.
- Step 6: Sprinkle the salad with toasted sesame seeds before serving.
Notes
- Store leftover potsticker salad in an airtight container in the refrigerator for up to 2 days, but the potstickers will soften over time.
- For best results, briefly reheat the potstickers separately in a dry skillet to restore some crispness before adding them back to the salad.
- Serve this salad chilled or at room temperature as a light lunch or flavorful side dish with grilled chicken or fish.
- Don't overdress the salad; start with half the dressing and add more to taste to prevent a soggy result.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American