Ingredients
Scale
- Frozen potstickers (gyoza) 1 package (approximately 20-24)
- Shredded cabbage mix 6 cups
- Shredded carrots 1 cup
- Sliced green onions 1/2 cup
- Sesame oil 2 tablespoons
- Rice vinegar 3 tablespoons
- Soy sauce 2 tablespoons
- Honey 1 tablespoon
Instructions
- Step 1: Cook potstickers according to package directions, either pan-frying, steaming, or boiling. If pan-frying, ensure they are crispy and golden brown on the bottom. Set aside to cool slightly.
- Step 2: While the potstickers are cooking, prepare the salad. 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, rice vinegar, soy sauce, and honey to create the dressing.
- Step 4: Once the potstickers are cool enough to handle, cut them in half or into smaller pieces.
- Step 5: Add the cut potstickers to the large bowl with the cabbage mixture. Pour the dressing over the salad and toss gently to combine. Serve immediately or chill for later.
Notes
- Store leftover salad in an airtight container in the refrigerator, but keep in mind the potstickers will soften over time.
- Reheat leftover potstickers separately in a dry skillet to help restore some crispness before adding them back to the salad.
- Garnish with toasted sesame seeds or a sprinkle of red pepper flakes for extra flavor and visual appeal.
- For a more flavorful dressing, lightly warm the honey before whisking to help it emulsify fully with the other ingredients.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American