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–+ servings
Potsticker Salad Recipe

Delicious Potsticker Salad Recipe: A Fresh Vegan Twist

A vibrant and healthy Potsticker Salad Recipe perfect for a quick meal packed with flavor and texture.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Vegan
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dumplings
  • 1 package Frozen Gyoza Dumplings Can be substituted with any frozen vegetable or tofu dumplings.
For the Vegetables
  • 2 cups Heirloom Tomatoes Any fresh tomatoes work, cherry tomatoes add color.
  • 1 medium English Cucumber Substitute with Persian cucumbers or add shredded cabbage.
  • 2 stalks Scallions Chives can be used as a milder alternative.
  • 1 medium Red Chili Pepper Optional for heat; red pepper flakes can substitute.
For the Dressing
  • 2 tablespoons Tamari (low sodium) Soy sauce or coconut aminos are suitable substitutes.
  • 1 tablespoon Balsamic Vinegar Apple cider vinegar can be a milder option.
  • 1 tablespoon Maple Syrup Agave syrup is vegan; honey is a non-vegan option.
For Garnish
  • 1 bunch Basil Leaves Mint can freshen up the flavor.
  • 2 tablespoons Toasted Sesame Seeds Crispy fried onions can also be used.
  • 1 tablespoon Garlic Chili Sauce Optional for extra kick.

Equipment

  • Steamer
  • mixing bowl
  • whisk
  • knife
  • cutting board

Method
 

Cooking Instructions
  1. Steam the frozen gyoza dumplings according to package instructions, typically about 6-8 minutes. Transfer to a large mixing bowl and toss gently with sesame oil or a splash of water.
  2. In a small bowl, whisk together tamari, balsamic vinegar, and maple syrup. Pour the dressing over the warm dumplings and toss gently.
  3. Cut heirloom tomatoes into wedges, slice cucumber and scallions. Add vegetables to the bowl along with chopped red chili pepper if desired, and toss gently.
  4. Tear basil leaves and sprinkle over the salad along with toasted sesame seeds or crispy fried onions.
  5. If desired, add additional vegetables like shredded cabbage or shelled edamame, and serve with garlic chili sauce for extra spice.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gSodium: 700mgPotassium: 600mgFiber: 5gSugar: 10gVitamin A: 400IUVitamin C: 30mgCalcium: 50mgIron: 1.5mg

Notes

Add fresh vegetables right before serving to keep them crisp. Store leftovers in an airtight container for up to 2 days, keeping tomatoes and cucumbers separate. It's best not to freeze the assembled salad.

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