A combination of savory potstickers and tangy cabbage and carrot slaw make for an incredibly simple yet satisfying meal that’s ready in under 30 minutes!
WHAT’S NEW?
Between soccer, anatomy, and trips to Chicago to see my dad who’s recovering from a kidney transplant, I’m not even sure which way is up. Like last week, I’ve made an over-and-beyond effort to cook…despite there being really no time. I’m now operating with a 75% mentality – if we get MOST of the family home around 7pm, I cook. If both girls are tied up, we punt.
Thankfully the leftover game has been ON POINT, including this amazing salad. My bestie sent me a TikTok featuring something along these lines and I had to recreate. My youngest daughter is a potsticker fanatic – as in, it’s a top 3 food, often even touted as #1. There’s always a frozen dumpling of some kind on hand in our house and I highly recommend you consider adopting a similar freezer priority system. You’ll absolutely love this potsticker and cabbage salad!
ROLL CALL FOR THIS RECIPE
- Dumpling Lovers: My youngest daughter LOVES dumplings (aka potstickers)! We all love them! Any major grocery retailer will carry this frozen food item that makes for a quick main dish!
- Weeknight Warriors: I see you! This easy weeknight meal is ready FAST and also makes for great leftovers at room temperature, heated, or chilled.
- Easy Clean-Up: With 1 skillet, 1 bowl, and 1 cutting board, this recipe is short on dishes!
KEY INGREDIENTS AND SUBSTITUTIONS
- Oil: You can use any high smoke point oil, such as avocado oil, peanut oil, or sesame seed oil to cook the potstickers. In terms of flavor, I highly recommend toasted sesame oil in the sauce.
- Potstickers: Mini or standard-sized pot stickers work great. I tend to get ground pork or chicken, out of preference only. If you have access to fresh potstickers, even better! Start the recipe directions at the 4th step.
- Cabbage: Red cabbage makes for a BEAUTIFUL pop of color, however it will turn the dumpling skins a funny shade of pink after 24 hours or so in the fridge. If that’s off-putting, go with green cabbage, napa cabbage, or even brussels sprouts. A coleslaw mix works great and is a time-saver!
- Carrots: I tend to use matchstick-cut carrots to reduce prep time, however sliced, diced, or shredded carrots work well. Sliced bell peppers – orange, yellow, or red pepper would also be great.
- Green Onions and Cilantro: Use more, less, or none if you prefer!
- Sesame Seeds: Adding a bit of nutrition, texture, and color contrast, this ingredient is very optional to include.
- Fish Sauce: In a pinch, you can use soy sauce, coconut aminos, or oyster sauce as a substitute. Even half unseasoned rice vinegar and half hoisin sauce will work well.
- Soy Sauce: Choose a low-sodium soy sauce variety, if available, or coconut aminos as an alternative.
- Garlic: Fresh garlic is ideal, but feel free to use jarred minced garlic or substitute in 1 teaspoon of garlic powder, if you prefer.
- Ginger: Fresh ginger root that has been peeled and minced or a tubed ginger paste are both great options. In a pinch, 1/2 teaspoon of ground ginger will suffice as a substitute.
- Honey: Swap in pure maple syrup or agave in a pinch!
VARIATIONS, STORAGE, and TIPS
- If you do not have a rather large skillet, cook the potstickers in two batches to avoid over-crowding.
- You will also need a large bowl. As stated in the directions, mix the sauce in the mixing bowl to avoid additional dishes.
- A food processor can shred cabbage quickly if you opt not to buy pre-shredded or a slaw mix.
- Store leftovers in an airtight container and consume within 2-3 days. Drain off any excess liquid (sauce) after 24 hours.
- Serve leftovers chilled, at room temperature, or warmed – you choose!
FAQ
You list in the directions for the recipe how to cook the potstickers, however there are different directions on the package?
I’ve played around with cooking potstickers according to package directions, as they’re all a bit different. However, the pan fry on the flat side finished with steaming, in my opinion, yields the best results. That pan fry is an essential step! However, you can and should do what you feel most comfortable with. Know that potstickers are very forgiving and the dumpling wrappers make for juicy filling and a crispy bottom. Don’t forget to get that golden brown bottom!
What is the difference between potstickers and dumplings?
No! Potstickers are traditionally pan fried whereas dumplings are steamed. Because I recommend a hybrid approach to cooking the potstickers, I tend to use the words interchangeably.
This potsticker salad sounds great! How can I change it up to incorporate new and different ingredients?
Thin strips of bell pepper, shiitake mushrooms (cook with the potstickers), broccoli, and cucumber all sound like perfect additions to this dumpling salad!
NUTRITIONAL MERITS
- Offers nearly 5 grams of fiber per serving
- Naturally dairy-free and nut-free (double check the potstickers for dairy, if needed!)
- Cabbage is rich in vitamin C, vitamin K, and antioxidants such as polyphenols and sulfur compounds
- Coming in under 350 calories per serving, this is a low-calorie meal
Potsticker and Cabbage Salad
A combination of savory potstickers and tangy cabbage and carrot slaw make for an incredibly simple yet satisfying meal that's ready in under 30 minutes!
Ingredients
Salad:
- 2 Tbsp olive oil
- 24 oz frozen mini potstickers/wontons
- 1/2 small head red cabbage, shredded (about 6 cups or 12 ounces)
- 2 cups shredded or julienned carrots
- 1 bunch green onions, sliced
- 1/2 cup roughly chopped cilantro
- 2 Tbsp sesame seeds
Sauce:
- 2 tsp olive oil
- 2 Tbsp fish sauce
- 2 Tbsp low-sodium soy sauce
- juice of 1 lime
- 3 cloves garlic, minced
- 1 Tbsp minced or grated fresh ginger root
- 1 Tbsp honey
Instructions
- Heat olive oil in a large skillet over medium heat. Once hot, add the potstickers seam side up in a single layer. Cook for 3-4 minutes or until bottoms turn golden.
- Add 1/4 cup water to the skillet and gently shake the pan to loosen the potstickers from the bottom of the pan; cover with a lid and return to heat.
- Allow potstickers to steam for about 5 minutes or until cooked through. Remove from heat and allow to cool slightly.
- Meanwhile, whisk together the sauce ingredients in a large bowl until well-combined.
- Add the cabbage and carrots to the sauce; toss to coat. Add the cooked potstickers, green onions, and cilantro; gently toss to coat.
- Serve immediately topped with sesame seeds.
Nutrition Information:
Yield: 6 Serving Size: 1/6 recipe (about 2 cups)Amount Per Serving: Calories: 337Total Fat: 15.2gCholesterol: 21mgSodium: 981mgCarbohydrates: 39.2gFiber: 4.7gSugar: 8.7gProtein: 10.8g
Looking for similar flavor profiles? Lots to try!
- Weeknight Potsticker Stir-Fry
- Egg Roll in a Bowl
- Potsticker Noodle Bowl
- Peanut Chicken Spring Roll Bowls
- Teriyaki Shrimp Sushi Bowl
- Peanut Sauce Rice Noodles with Tofu and Veggies
- Easy Thai Noodles with Chicken
Be well,
