This Potsticker Salad mixes crunchy veggies with tasty potstickers for a fun twist on a salad! The dressing brings it all together, making it fresh and filling.
I love how you get the best of both worlds – the crunch of a salad and the yumminess of potstickers. It’s my go-to dish for a quick lunch or dinner that feels special!
Key Ingredients & Substitutions
Potstickers: You can use frozen or fresh potstickers, which come in various flavors like pork, chicken, or vegetable. If you’re looking to keep it vegetarian, select vegetable potstickers or even tofu-based dumplings.
Mixed Salad Greens: A mix of spinach, romaine, and spring mix gives the salad a nice balance. Feel free to swap in arugula, kale, or shredded cabbage if you prefer a bolder flavor.
Carrots: Shredded carrots bring sweetness and color. You can replace them with sliced bell peppers or radishes for a different crunch.
Sesame Seeds: These add a nutty flavor and crunch. If you don’t have both black and white, just use one or try sunflower seeds for a little twist.
How Do I Get My Potstickers Crispy on the Outside?
Crispy potstickers are the key to a great salad! Start by pan-frying them in a non-stick skillet with a little oil. Here’s how:
- Heat the skillet on medium-high and add a splash of oil.
- Place the potstickers in the pan, making sure they’re not crowded.
- Cook for about 2-3 minutes until the bottoms are golden brown.
- Add a splash of water, quickly cover the pan, and reduce the heat to medium-low to steam for about 5 minutes.
- Once the water is gone, uncover and let them fry for another minute to re-crisp.
Don’t rush this step; it ensures you get that delightful crunch teaming up with your salad! Enjoy!
How to Make Potsticker Salad
Ingredients You’ll Need:
For the Salad:
- 12 frozen or fresh potstickers (pork, chicken, or vegetable)
- 4 cups mixed salad greens (spinach, romaine, spring mix)
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup cherry tomatoes, halved
- 2 tablespoons sesame seeds (mix of black and white)
- Fresh basil or mint leaves, thinly sliced (for garnish)
For the Dressing:
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon toasted sesame oil
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 garlic clove, minced
- 1 teaspoon Sriracha or other chili sauce (optional for spice)
How Much Time Will You Need?
This Potsticker Salad takes about 20 minutes in total – 10 minutes for prep and 10 minutes for cooking the potstickers. Just gather your ingredients, whip up the dressing while the potstickers cook, and you’ll have a delicious meal ready in no time!
Step-by-Step Instructions:
1. Cook the Potstickers:
Prepare the potstickers according to package instructions. Usually, this involves pan-frying them in a non-stick skillet with a little oil until they’re golden on the bottom, then adding a splash of water and covering the pan to steam them for about 5 minutes, or until they’re cooked through. If you prefer, you can boil or steam them instead. Set them aside once done.
2. Make the Dressing:
In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, honey, grated ginger, minced garlic, and Sriracha (if using). This dressing will bring all the flavors together!
3. Prepare the Salad Base:
In a large salad bowl, add the mixed salad greens, shredded carrots, sliced cucumber, and halved cherry tomatoes. Give it a gentle toss to combine.
4. Assemble the Salad:
Place the cooked potstickers on top of the salad mixture. This not only looks appealing but adds a delicious savory bite to each portion.
5. Dress the Salad:
Drizzle the dressing evenly over the salad and potstickers. Don’t be shy; it’s going to make everything taste amazing!
6. Add the Finishing Touches:
Sprinkle sesame seeds and top with sliced fresh basil or mint leaves to garnish your lovely salad.
7. Serve and Enjoy:
Gently toss everything together just before you eat to ensure every bite is filled with flavor, or serve the dressing on the side for everyone to add to their liking.
Enjoy this crisp, fresh potsticker salad that beautifully balances crunchy vegetables with savory dumplings and bright, tangy dressing!
Can I Use Different Types of Potstickers?
Absolutely! You can choose pork, chicken, or vegetable potstickers based on your preference. If you’re looking for a vegetarian option, vegetable potstickers or tofu dumplings work great!
How Can I Make This Salad Vegan?
To make this Potsticker Salad vegan, opt for vegetable or tofu potstickers and replace honey with maple syrup or agave nectar in the dressing. Everything else in the salad is naturally vegan!
How Do I Store Leftover Salad?
If you have leftovers, store the potsticker salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate until you’re ready to eat to prevent wilting the greens.
Can I Prepare the Salad in Advance?
Yes, you can prep the veggies and make the dressing ahead of time! Just cook the potstickers fresh to maintain their texture and add them just before serving.