Ingredients
Salad
- 1 (16-ounce) package frozen gyoza
- 1 (14-ounce) package cole slaw
- 4 mini cucumbers, diced
- 1 large avocado, diced
- Half of a small red onion, very thinly sliced
- 1 cup lightly-packed chopped cilantro
- 1/2 cup toasted sliced almonds, plus extra for garnish
- Furikake seasoning, for garnish
Dressing
- 1/4 cup avocado oil (or any other neutral oil)
- 2 tablespoons honey
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons rice vinegar
- 2 teaspoons toasted sesame oil
- 1 teaspoon ground ginger
- 1 large garlic clove, pressed or minced
- Pinch of sea salt
- Freshly-cracked black pepper, to taste
Instructions
- Mix the dressing. Combine avocado oil, honey, low-sodium soy sauce, rice vinegar, toasted sesame oil, ground ginger, pressed garlic, sea salt, and freshly-cracked black pepper in a mason jar. Cover and shake vigorously for 20 seconds or until well emulsified.
- Cook the potstickers. Pan-fry the frozen gyoza according to the package instructions until golden and crispy on the outside and cooked through.
- Assemble the salad. In a large bowl, combine cole slaw, diced cucumbers, diced avocado, thinly sliced red onion, chopped cilantro, and toasted sliced almonds. Top the salad mixture with the cooked potstickers, then drizzle evenly with the prepared dressing. Toss gently to combine all the flavors.
- Serve. Plate the salad immediately, garnish with additional toasted almonds and a sprinkle of furikake seasoning for an extra umami punch. Enjoy your fresh and crunchy potsticker salad!
Notes
- Use a neutral oil like avocado or canola oil to keep the dressing light and flavorful.
- Adjust the amount of honey in the dressing to suit your preferred sweetness level.
- Furikake adds a unique umami flavor—if unavailable, you can substitute with toasted sesame seeds.
- Serve the salad immediately to maintain the crispness of the vegetables and potstickers.
- Leftover dressing can be stored in the refrigerator for up to 3 days; shake well before using.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Frying
- Cuisine: Asian Fusion
