Description
A flavorful twist on traditional salad featuring crispy potsticker dumplings.
Ingredients
Scale
- 2 cups mixed salad greens
- 1 cup shredded carrots
- 1 cup cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- 1 cup cooked potstickers (frozen or homemade)
- 2 tablespoons sesame oil
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon honey
- 1 teaspoon grated ginger
- 1 teaspoon sesame seeds
- Salt and pepper to taste
Instructions
- In a large bowl, combine the mixed salad greens, shredded carrots, cucumber, and cherry tomatoes. Toss gently to mix.
- In a small bowl, whisk together the sesame oil, soy sauce, rice vinegar, honey, grated ginger, and a pinch of salt and pepper to create the dressing.
- Heat a non-stick skillet over medium heat. Add the cooked potstickers and cook until they are crispy and golden brown on both sides, about 3-4 minutes.
- Once the potstickers are crispy, remove them from the skillet and let them cool slightly.
- Drizzle the dressing over the salad mixture and toss to combine.
- Top the salad with the crispy potstickers and sprinkle with sesame seeds before serving.
Notes
- For added protein, consider adding grilled chicken or tofu to the salad.
- Swap out the salad greens for kale or spinach for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stir-fry
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 4g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg