Ingredients
Scale
- Frozen potstickers (gyoza or dumplings) 1 pound
- Shredded cabbage mix (coleslaw mix) 8 ounces
- Shredded carrots 1 cup
- Sliced green onions 1/2 cup
- Sesame oil 2 tablespoons
- Soy sauce 3 tablespoons
- Rice vinegar 2 tablespoons
- Honey 1 tablespoon
Instructions
- Step 1: Cook the potstickers according to package directions. This usually involves pan-frying them until golden brown on one side, then adding water and steaming until cooked through. Let cool slightly, then cut each potsticker in half or quarters.
- Step 2: In a large bowl, combine the shredded cabbage mix, shredded carrots, and sliced green onions.
- Step 3: In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, and honey to create the dressing.
- Step 4: Pour the dressing over the cabbage mixture and toss to coat evenly.
- Step 5: Add the cooked and cut potstickers to the salad and gently toss to combine.
- Step 6: Serve immediately or chill for later.
Notes
- For best flavor, toss the potstickers with the salad right before serving to keep them from getting soggy.
- Leftovers are delicious, but the cabbage will soften; store dressing separately and toss just before eating for a fresher salad.
- Consider topping this salad with a sprinkle of toasted sesame seeds or crushed peanuts for extra crunch and flavor.
- Don't be afraid to experiment with the dressing – a little grated ginger or a dash of chili garlic sauce can add a fantastic kick.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American