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–+ servings
Potsticker Salad

Delicious Potsticker Salad: A Quick Vegan Delight!

This Potsticker Salad combines the umami of dumplings with fresh veggies, ideal for a quick vegan meal.
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Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings: 2 servings
Course: Salad
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dumplings
  • 12 pieces Frozen Gyoza Dumplings Vegan-friendly
For the Salad
  • 2 cups Heirloom Tomatoes Cut into wedges
  • 1 large English Cucumber Thinly sliced
  • 3 tablespoons Scallions Sliced
  • 1 piece Red Chili Pepper Optional, for heat
  • 1 cup Basil Leaves Torn for garnish
For the Dressing
  • 3 tablespoons Tamari Low sodium
  • 2 tablespoons Balsamic Vinegar Adjust to taste
  • 1 tablespoon Maple Syrup Natural sweetener
For Garnish
  • 1 tablespoon Toasted Sesame Seeds For a nutty finish

Equipment

  • steamer
  • mixing bowl
  • Knife
  • Cutting board

Method
 

Cooking Instructions
  1. Steam the frozen gyoza dumplings for about 5-7 minutes until heated through.
  2. Toss the cooked dumplings in a teaspoon of sesame oil to prevent sticking.
  3. Whisk together Tamari, balsamic vinegar, and maple syrup for the dressing.
  4. Cut heirloom tomatoes, cucumber, and scallions, then fold them into the warm dumplings.
  5. Tear fresh basil leaves and scatter them over the salad; sprinkle with sesame seeds.
  6. Serve the salad at room temperature, optionally with garlic chili sauce on the side.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 500mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 1000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

Chill the salad in the fridge before serving to enhance flavors. Store dressing separately until serving for maximum crunch.

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