Description
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.
Ingredients
Scale
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!
