This potsticker salad is the perfect fusion of warm and cold textures. The crispy dumplings bring a savory bite, while the crisp lettuce, shredded vegetables, and flavorful dressing balance everything with freshness. It’s easy to make, customizable, and works great as a light dinner, quick lunch, or even as a party dish. If you love dumplings but want a healthier, veggie-packed meal, this recipe will quickly become a favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Frozen or fresh potstickers (chicken, or vegetable)
Mixed greens or shredded lettuce
Shredded carrots
Red cabbage, thinly sliced
Cucumber, sliced
Green onions, chopped
Fresh cilantro leaves
Soy sauce
Rice vinegar
Sesame oil
Honey or sugar
Garlic, minced
Fresh ginger, grated
Red pepper flakes or chili paste (optional)
Sesame seeds for garnish
Directions
Cook the potstickers according to package instructions, usually by pan-frying until golden and then steaming until cooked through. Set aside to cool slightly.
In a large bowl, combine the mixed greens, shredded carrots, cabbage, cucumber, green onions, and cilantro.
Whisk together soy sauce, rice vinegar, sesame oil, honey, garlic, ginger, and red pepper flakes to make the dressing.
Slice the potstickers in half if desired, then arrange them on top of the salad.
Drizzle with the dressing and toss gently to coat.
Sprinkle sesame seeds over the salad before serving.
Servings and timing
This recipe serves 4 people as a main course or 6 as a side dish. Preparation and cooking time is about 25 minutes.
Variations
Use shrimp or tofu potstickers for a different protein option.
Add sliced avocado for creaminess.
Try a peanut or hoisin-based dressing instead of sesame soy.
Mix in cooked noodles like soba or rice noodles for a heartier meal.
Add sliced bell peppers for more crunch and color.
Storage/Reheating
Potsticker salad is best enjoyed fresh. If storing, keep the salad and dressing separate to avoid sogginess. Refrigerate leftover salad for up to 2 days and dressing for up to 5 days. Reheat potstickers separately in a skillet or air fryer until warmed and crispy, then add them back to the salad just before serving.
FAQs
Can I use homemade potstickers for this recipe?
Yes, homemade potstickers will work beautifully and add an extra layer of freshness to the salad.
Can I make this salad ahead of time?
You can prep the veggies and dressing in advance, but wait to cook the potstickers and toss everything together right before serving.
What dressing works best with this salad?
A sesame-soy dressing with garlic and ginger complements the dumplings perfectly, but you can experiment with peanut or miso dressings.
Can I use frozen dumplings?
Absolutely, frozen potstickers are convenient and work perfectly for this salad.
Is this salad gluten-free?
Use gluten-free soy sauce and gluten-free dumplings to make the dish suitable for gluten-free diets.
What protein works best in potstickers for this salad?
chicken, shrimp, and vegetable potstickers are all excellent options depending on your preference.
Can I serve this salad warm?
Yes, you can serve the potstickers warm over the salad for a comforting dish, or let them cool for a lighter feel.
What vegetables can I substitute?
You can use spinach, kale, napa cabbage, or bell peppers in place of or in addition to the suggested vegetables.
How can I make the salad spicier?
Add chili paste, sriracha, or extra red pepper flakes to the dressing for more heat.
Can I turn this into a meal prep option?
Yes, store the dressing separately and keep potstickers reheated before serving. Combine everything just before eating for best results.
Conclusion
Potsticker salad is a creative and flavorful way to enjoy dumplings in a lighter, fresher dish. With crispy vegetables, savory dumplings, and a tangy dressing, it makes a perfect meal for any occasion. Whether you’re looking for a quick weeknight dinner, a fun twist on salad, or a dish to impress guests, this recipe will become a go-to favorite.
Potsticker Salad is a flavorful fusion dish that combines crispy pan-fried dumplings with a fresh, crunchy salad and a tangy Asian-inspired dressing. It’s a quick, satisfying meal perfect for lunch or a light dinner.
Author:Catherine
Prep Time:10 minutes
Cook Time:10 minutes
Total Time:20 minutes
Yield:4 servings
Category:Salad
Method:Pan-Fried
Cuisine:Asian-Inspired
Diet:Halal
Ingredients
12 frozen potstickers (vegetable or meat-filled)
1 tablespoon vegetable oil
4 cups mixed salad greens
1 cup shredded carrots
1 cup shredded red cabbage
1/2 cup chopped cucumber
1/4 cup sliced green onions
1 tablespoon sesame seeds (optional)
1/4 cup chopped fresh cilantro
1/4 cup soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
1 teaspoon grated fresh ginger
1 clove garlic, minced
Instructions
Heat vegetable oil in a non-stick skillet over medium heat.
Add the frozen potstickers and cook for 2-3 minutes until the bottoms are golden brown.
Add 1/4 cup water to the skillet, cover, and steam the potstickers for about 5-6 minutes or until fully cooked and water evaporates.
While potstickers cook, prepare the dressing by whisking together soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic in a small bowl.
In a large bowl, combine salad greens, carrots, cabbage, cucumber, green onions, and cilantro.
Drizzle the dressing over the salad and toss gently to coat.
Arrange cooked potstickers on top of the salad.
Sprinkle with sesame seeds if using and serve immediately.
Notes
You can use homemade or store-bought potstickers.Customize the vegetables based on what you have on hand.Add crushed peanuts or chopped cashews for extra crunch.For a spicier kick, add sriracha or chili flakes to the dressing.
