potsticker salad
The perfect summer > fall meal
TOTAL TIME: 30 minutes
SERVES: 2
Grocery List + Printable version
Tools required🍴
Chef’s knife
Cutting board (not my exact one but very similar)
Mandoline (or a sharp knife)
Mandoline glove (a must if you’re using a mandoline!)
Microplane (or just chop the garlic and ginger using a knife)
Julienne peeler
Measuring cup
Large fry pan with lid
Tongs
Large bowl
Ingredients:
For the potstickers
1 pack your favorite potstickers (about 15)
1 tsp oil
For the dressing
2 tbsp soy sauce
2 tbsp rice wine vinegar
2 tsp honey
1 1/2 tsp sesame oil
1/4 cup peanut butter
2 cloves minced garlic
1 tbsp minced ginger
For the salad
2 carrots, julienned
1/2 small cabbage (I used a mix of red and green)
5 baby cucumbers
1 cup cherry tomatoes
Green onions for garnish
Cilantro for garnish
Sesame seeds for garnish
Instructions:
Make your potstickers. To a large pan add 1 tsp oil. Add potstickers, flat side down with space between each one, and add 1/2 cup water to the pan so there is a very thin layer covering most of the pan. Cover and place on medium-high heat. Once the water starts bubbling, remove lid. Once water has fully evaporated and the potstickers are golden on one side, flip and cook until golden on all sides.
Make your sauce. To a small bowl, add 2 tbsp soy sauce, 2 tbsp rice wine vinegar, 2 tsp honey, 1 1/2 tsp sesame oil, 1/4 cup peanut butter, 2 cloves minced garlic and 1 tbsp minced ginger. Mix well.
Assemble your salad. Thinly slice cucumbers and cabbage, julienne carrots and quarter tomatoes. Add to a bowl, with your cooked potstickers, and toss in half your sauce. Taste and add more sauce to your liking, or reserve it for dipping. Finish with lots of green onions, cilantro and sesame seeds.
Notes:
Serving options: this is great at room temp but I recommend serving it pretty quick or the potstickers will get soggy.
Make ahead: prep your veggies and your sauce in advance and assemble when you’re ready to eat. You can even make your potstickers in advance, and pop them in the air fryer to re-crisp right before serving.
Storing: if prepping this in advance, keep the elements separate. If storing after assembly, try and separate the potstickers so you can reheat those, unless you’re ok with cold potstickers which I quite enjoyed.
Make it vegetarian: just use vegetarian potstickers!
Make it gluten free: if you can find gluten free potstickers use them here, just swap out the soy sauce for tamari.
Make it dairy free: ✅
I don’t have a mandoline: no worries, just use a sharp knife to thinly slice the veggie.
What if my potstickers always stick: usually if they’re sticking it’s because they aren’t ready yet, try leaving it for a minute or two and try shimmying it off the pan with tongs. You can also air fry your potstickers, it works great for this recipe because they get nice and crunchy, so when you add the sauce they stay crisp. Place them in a large microwave-safe bowl with 1/4 cup water and cover and cook for about 5 minutes or until they aren’t frozen (tossing halfway). Drain water, toss in a bit of oil and place in air fryer on high until golden brown.
Substitutions:
Soy sauce: tamari or coconut aminos
Rice wine vinegar: use half the amount of white vinegar and a 1/4 tsp white sugar.
Honey: maple syrup or brown sugar
Sesame oil: skip
Peanut butter: almond butter, or skip
Fresh garlic: 1/2 tsp garlic powder
Fresh ginger: 1 tsp dried ginger
For the salad: sub in any of your favorite veggies here, pretty much anything will work!
Anything else? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!