Description

This Potsticker Salad offers a harmonious blend of textures and flavors. Tender, savory dumplings are combined with crisp cucumber slices, juicy cherry tomatoes, and fresh green onions, all coated in a rich, creamy sesame-peanut dressing. Finished with a sprinkle of black sesame seeds and red pepper flakes, this dish presents a balanced profile of savory, fresh, and subtly spicy notes, suitable for a light meal or appetizer.

Ingredients

Scale

12–16 frozen chicken or vegetable potstickers
1 English cucumber, thinly sliced into half-moons
1 cup cherry tomatoes, halved
3 green onions, thinly sliced, divided
2 tablespoons soy sauce (low sodium)
1 tablespoon rice vinegar
1 tablespoon sesame oil
2 tablespoons creamy peanut butter (or tahini for nut-free)
1 tablespoon maple syrup or honey
1 teaspoon grated fresh ginger
1 clove garlic, minced
2–3 tablespoons warm water, as needed
1/2 teaspoon red pepper flakes, plus more for garnish
1 teaspoon black sesame seeds, for garnish

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Instructions

Cook the frozen potstickers according to package directions. This typically involves pan-frying until golden on one side, then adding a splash of water, covering, and steaming until cooked through. Alternatively, boil them until tender. Once cooked, set aside to cool slightly.
While the potstickers cook, prepare the vegetables. Thinly slice the English cucumber and halve the cherry tomatoes. Thinly slice the green onions, reserving a small portion for garnish.
In a medium bowl, whisk together the soy sauce, rice vinegar, sesame oil, peanut butter, maple syrup, grated ginger, minced garlic, and red pepper flakes. Add warm water one tablespoon at a time until the dressing reaches a smooth, pourable consistency.
In a large bowl, gently combine the cooked potstickers, sliced cucumber, halved cherry tomatoes, and most of the sliced green onions. Pour the dressing over the ingredients and toss gently to ensure everything is evenly coated.
Transfer the Potsticker Salad to serving bowls. Garnish with the reserved sliced green onions, black sesame seeds, and additional red pepper flakes if desired. Serve warm or chilled.

Notes

Adjust the amount of red pepper flakes in the dressing to suit your preferred spice level.

For a nut-free option, substitute creamy tahini for the peanut butter in the dressing.

This salad can be prepared a few hours in advance and stored in the refrigerator.

Consider adding shredded carrots or bell peppers for extra color and crunch.

Prep Time: 15 minutes
Cook Time: 10-12 minutes

Nutrition

Calories: 450
Fat: 22g
Carbohydrates: 48g
Protein: 18g