Say goodbye to dull salads—this Pan-Asian Veggie Potsticker Salad is a flavorful, filling meal that checks the boxes: fresh and crisp, and full of flavor and meal appeal. It’s a delicious combination of warm potstickers (also known as gyoza or dumplings), fresh salad greens, multi-colored vegetables, creamy edamame, and fragrant herbs like mint and cilantro.

The dressing

What makes it pop? A zesty, Pan-Asian-flavored homemade dressing made with tamari, rice vinegar, almond and sesame oils, fresh ginger, date syrup, and a dash of red pepper flakes. The best combination of sweet, savory, and spicy.

Assembly is simple

To assemble this Pan-Asian Veggie Potsticker Salad, simply toss together salad greens of choice, thin slices of veggies (try bell peppers, carrots, cucumber, and scallions), cool edamame and herb mixture, drizzle with dressing, and top with hot, crispy, vegetable potstickers. Add a sprinkle of roasted peanuts for bonus crunch.

Protein packed

Each serving of this protein-rich salad has 16 grams of protein, combined with healthful fats and a rich array of plant nutrients. It’s ideal for a weekday evening dinner, meal prep, or for guests—and easy enough to personalize at the table.

Plant-based never tasted (or looked) better.

pan-asian veggie potsticker salad

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• Author: Jackie Newgent
• Total Time: 23 minutes
• Yield: 2 servings 1x
• Diet: Vegan

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Description

Say goodbye to dull salads—this Pan-Asian Veggie Potsticker Salad is a flavorful, filling meal that checks the boxes: fresh and crisp, and full of flavor and meal appeal. It’s a delicious combination of warm potstickers (also known as gyoza or dumplings), fresh salad greens, multi-colored vegetables, creamy edamame, and fragrant herbs like mint and cilantro.

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Ingredients

Units USM Scale 1x2x3x

• 2 cups packed baby salad greens or salad greens of choice (2 ounces=2 cups)
• 2 cups packed extra-thinly sliced, colorful, non-starchy veggies*
• 2/3 cup frozen shelled edamame, boiled, drained, and chilled**
• 1/3 cup packed mixture of fresh cilantro and mint leaves
• 3 tablespoons Pan-Asian Potsticker Salad Dressing, or to taste (see below)
• 8 prepared veggie potstickers, hot***
• 2 tablespoons dry roasted peanuts
• Garnishes (optional): avocado slices, extra cilantro, lime wedges

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Instructions

1. Toss together the salad greens, veggies, edamame, herbs, and 2 tablespoons of the dressing in a large mixing bowl.
2. Arrange salad in a salad serving bowl. Top with the potstickers, drizzle with 1 more tablespoon of dressing, and the peanuts. If desired, top with avocado or extra cilantro, and squirt with lime wedges.

Notes

*Plan ahead by preparing the edamame in advance per package directions. Chill it.

**I used rainbow carrots, red bell pepper, English cucumber, and scallion for the non-starchy veggies.

***For the veggie potstickers, use frozen, takeout, or homemade. Veggie potstickers are not always vegan. My top frozen pick is Feel Good’s veggie potstickers, which are vegan. Ideally serve them when just prepared while hot on the cool salad.

HINT: This is an ideal recipe to serve for two on individual plates when one person is plant-based and enjoys their salad topped with veggie potstickers and the other person is not plant-based and has their salad with chicken or other meaty potstickers.

ABOUT THE SODIUM CONTENT: This recipe is high in sodium. If you need to curb sodium intake, try reduced-sodium tamari in the salad dressing or top the salad with 6 instead of 8 potstickers. Or plan for the sodium content by balancing food choices the rest of the day.

• Prep Time: 15 minutes
• Cook Time: 8 minutes
• Category: Salad
• Cuisine: Pan-Asian

Nutrition

• Serving Size: 1 entree salad
• Calories: 420
• Sugar: 10g includes 4g added sugars
• Sodium: 970mg
• Fat: 18g
• Saturated Fat: 2.5g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 9g
• Protein: 16g
• Cholesterol: 0mg

potsticker dressing

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: Jackie Newgent
• Total Time: 5 minutes
• Yield: 6 tablespoons 1x
• Diet: Vegan

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Description

A tangy salad dressing made with tamari, rice vinegar, cold-pressed almond or avocado oil, toasted sesame oil, date syrup, fresh ginger, and red pepper flakes.

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Ingredients

Scale 1x2x3x

• 2 tablespoons tamari
• 2 tablespoons rice vinegar (or mixture of rice vinegar and lime juice)
• 1 tablespoon cold-pressed almond oil or avocado oil
• 2 teaspoons unrefined toasted sesame oil
• 2 teaspoons date syrup or coconut nectar
• 1 1/2 teaspoons grated fresh gingerroot
• 1/8 teaspoon red pepper flakes

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Instructions

Shake all ingredients in a jar; use immediately or stash in fridge. Makes 6 tablespoons dressing.

Notes

You may only use half of this dressing in the Pan-Asian Veggie Potsticker Salad recipe. If you have a little left, serve it for another part of the meal or chill for later use as a dressing, marinade, or dipping sauce.

• Prep Time: 5 minutes
• Cook Time: 0 minutes
• Category: Salad Dressing
• Cuisine: Pan-Asian

Nutrition

• Serving Size: 3 tablespoons
• Calories: 90
• Sugar: 3g includes 3g added sugars
• Sodium: 670mg
• Fat: 8g
• Saturated Fat: 0.5g
• Trans Fat: 0g
• Carbohydrates: 4g
• Fiber: 0g
• Protein: 1g
• Cholesterol: 0mg

Indulge in more main dish salads

Check out some of my faves!

• curried chickpea salad with grilled veggies
• asian-style cold tahini soba noodles
• herbed freekeh salad with avocado, pistachios and citrus vinaigrette
• pulse-based “egg” salad
• creamy plant-based macaroni salad

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