Heavenly Potsticker Salad Recipe: Fresh, Flavorful Bliss

This Vegan Potsticker Salad Recipe brings together the beloved flavors of dumplings with fresh veggies for a refreshing, satisfying meal.

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Prep Time 15

Cook Time 10

Cooling Time 10

Total Time 35

Servings: 4 servings

Course: Dinner

Cuisine: Asian, Vegan

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Dumplings

12 pieces Frozen Gyoza Dumplings Heart of the salad

For the Salad

2 cups Heirloom Tomatoes Any ripe tomatoes will do
1 medium English Cucumber Persian cucumbers work as an alternative
2 stalks Scallions Thinly sliced; chives are a substitute
1 piece Red Chili Pepper Optional, for spice

For the Dressing

2 tablespoons Tamari Gluten-free soy sauce can be used
1 tablespoon Balsamic Vinegar Adjust to taste
1 tablespoon Maple Syrup Agave syrup is a good substitute

For Garnish

1 handful Basil Leaves Can use cilantro as an alternative
2 tablespoons Toasted Sesame Seeds Crispy fried onions are an alternative topping

Equipment

Steamer
mixing bowl
whisk

Method

Step-by-Step Instructions for Potsticker Salad Recipe

Steam the dumplings according to package instructions for 8-10 minutes until hot and tender. Toss in sesame oil to prevent sticking and set aside to cool.
In a small bowl, whisk together tamari, balsamic vinegar, and maple syrup for the dressing. Adjust to taste and set aside.
Chop heirloom tomatoes and English cucumber into bite-sized pieces. Combine with scallions and red chili pepper in a large mixing bowl.
Toss cooled dumplings with prepared dressing, then combine with the chopped vegetables.
Tear fresh basil over the salad and sprinkle with toasted sesame seeds. Serve immediately or let sit for 10-15 minutes at room temperature.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 45gProtein: 10gFat: 12gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gSodium: 700mgPotassium: 500mgFiber: 6gSugar: 5gVitamin A: 800IUVitamin C: 25mgCalcium: 60mgIron: 2mg

Notes

Add tomatoes, cucumbers, and basil right before serving to maintain freshness. Store separately to avoid sogginess if preparing in advance.

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