Potsticker Salad – Gimme Some Oven

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This vibrant potsticker salad recipe comes together in minutes with crispy pan-seared gyoza and a sesame-ginger vinaigrette for the perfect balance of crunchy, savory, and refreshing flavors.

New favorite use for a bag of frozen potstickers! ♡

This potsticker salad is a breeze to make with a handful of ingredients and couldn’t be more delicious! It’s made with a base of crisp cole slaw, cool cucumbers, creamy avocado, bright cilantro, and toasted almonds. Then just pan-sear a quick batch of frozen gyoza (veggie, meat, seafood — whatever flavor you love) until they’re golden and tender. Toss everything together with my favorite sesame-ginger vinaigrette and finish with a sprinkle of furikake. And this gorgeous and refreshing salad will be yours to enjoy!

This recipe is incredibly flexible if you’d like to swap in other veggies, herbs or nuts that might sound good. You could also add in some mango or mandarin oranges if you prefer a sweeter salad, or toss everything with your favorite store-bought dressing if you’d like to make prep even quicker. However you make this salad, the potstickers add such a fun, flavorful, crisp-chewy vibe to each forkful. So whether you’re serving it up for a quick lunch, an easy weeknight dinner, or even meal prepping for the week ahead, this salad is sure to become a new go-to. Hope you love it as much as I do!

Potsticker Salad Ingredients

Here are a few quick notes about the ingredients you will need to make this potsticker salad:

• Frozen gyoza: Feel free to use whatever type and flavor (meat, seafood, veggie, etc) of frozen dumplings that you love best here, pan-seared and steamed according to the package instructions. We’re currently big fans of Trader Joe’s shrimp dumplings, which we loved in this recipe!
• Cole slaw: A bag of crisp cole slaw, made up of pre-shredded cabbage and carrots, serves as a simple base for the salad and gives each bite a refreshingly crisp crunch.
• Veggies: A trio of crisp mini cucumbers, creamy avocado, and zesty red onion add layers of fresh, cool, savory flavors to complement the warm potstickers. If you prefer to mellow the flavor of the red onion, just briefly rinse the sliced onion under cold water before adding it to the salad.
• Cilantro: I love the bright, herby flavor that chopped cilantro adds to this salad. But if you’re not a fan of cilantro, just leave it out.
• Almonds: Lightly toasted almonds (you can either use sliced or slivered almonds) adds the most delicious crunch and rich nutty flavor to each bite.
• Sesame Ginger Vinaigrette: I used my favorite sesame ginger vinaigrette here made of avocado oil (or any neutral oil), honey, low-sodium soy sauce, rice vinegar, toasted sesame oil, ground ginger, garlic, salt and pepper. It’s rich in umami flavor with a zing from the ginger, yet still tastes nice and light.
• Furikake: Finally, I love finishing this salad with a sprinkle of furikake seasoning for garnish, or you could also just sprinkle on some toasted sesame seeds.

Recipe Tips

Step-by-step recipe instructions for how to make this potsticker salad are included in the recipe below, but here are a few extra tips to keep in mind:

• Don’t overcook the potstickers. The ideal texture is golden and crispy on the bottom and slightly soft and chewy on top. Try to avoid accidentally overcooking the potstickers so that they don’t fall apart when tossed with the salad.
• Assemble just before serving. In order to keep the veggies nice and crisp and prevent the diced avocados from browning, it’s best to assemble and dress this salad just before serving.
• Customize to taste. This recipe is extremely flexible, so please feel free to adjust the ingredient amounts or swap in different add-ins as you would like! See the list below for more ideas.

Recipe Variations

Here are a few more fun variations that you’re welcome to try with this recipe:

• Add different nuts/seeds. Roasted peanuts, cashews, pistachios or sunflower seeds could all be delicious options in place of the almonds.
• Add extra herbs. Chopped fresh mint or Thai basil could be used along with the cilantro.
• Add fruit. Diced mango, pineapple or oranges could add a lovely pop of sweetness to the salad.
• Add extra veggies. Edamame, bell peppers or sugar snap peas would all be great vegetable additions to the salad.
• Make it spicy. Drizzle on some chili crisp or sriracha if you’d like to amp up the heat.
• Make it gluten-free. Use your favorite gluten-free gyoza and swap in tamari in place of soy sauce to make a gluten-free potsticker salad.
• Make it vegetarian and vegan. Use your favorite vegan gyoza to make this recipe vegetarian and vegan.

More Potsticker Recipes To Try!

Looking for more fun recipes to try with potstickers? Here are a few of our favorites:

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