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–+ servings
Potsticker Salad

Potsticker Salad: A Vibrant Vegan Twist for Dinner Delight

Enjoy a vibrant Potsticker Salad that combines fresh vegetables and frozen gyoza for a quick, delicious, and vegan meal.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: Asian, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 package Frozen Gyoza Dumplings Choose vegan for plant-based meal
  • 2 cups Heirloom Tomatoes Mixed colors for presentation
  • 1 medium English Cucumber Persian cucumbers also work
  • 2 stalks Scallions Slice thinly
  • 1 piece Red Chili Pepper Optional, for extra spice
  • 1 cup Basil Leaves Fresh, can substitute mint
For the Dressing
  • 1/4 cup Tamari (low sodium) Swap with soy sauce unless gluten-free
  • 3 tablespoons Balsamic Vinegar Opt for a sweeter variety
  • 2 tablespoons Maple Syrup Agave nectar makes a great substitute
For the Garnish
  • 2 tablespoons Toasted Sesame Seeds Adds texture
  • 2 tablespoons Crispy Fried Onions Optional for garnish
  • 1 tablespoon Garlic Chili Sauce Optional for those who love spice

Equipment

  • Steamer
  • Mixing Bowl
  • small bowl

Method
 

Preparation Instructions
  1. Steam your frozen gyoza dumplings according to package instructions for about 8–10 minutes.
  2. In a small bowl, blend tamari, balsamic vinegar, and maple syrup until well combined.
  3. Slice heirloom tomatoes into wedges, chop cucumber and scallions thinly, and add to the bowl with dumplings.
  4. Tear basil leaves and sprinkle over the salad, then add sesame seeds or crispy onions.
  5. Let the salad sit for a few minutes before serving and drizzle with chili sauce if desired.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 4gSodium: 400mgPotassium: 600mgFiber: 5gSugar: 7gVitamin A: 20IUVitamin C: 50mgCalcium: 5mgIron: 10mg

Notes

Store leftovers separately in an airtight container for up to 3 days for best texture.

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