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Red Cabbage Potsticker Salad

Store bought frozen potstickers help this Korean-inspired salad come together quickly.
Servings 4

Ingredients

  • 1/3 red cabbage, cored, tough outer leaves discarded, and shredded
  • 1 or 2 carrots, peeled and cut into thin matchsticks
  • 1/2 green bell pepper, sliced into sticks (you may also use julienned cucumber, shredded radish, lightly steamed peapods, or a spicier pepper, like a jalapeño or Fresno, in addition to or instead of the bell pepper)
  • 2or 3 tablespoons toasted white sesame seeds to garnish at the end
  • frozen potstickers, 4 per person (we like Trader Joe’s Chicken Gyoza Potstickers)
  • salt, if needed

For the dressing

  • 1/4 cup soy sauce
  • 1/4 cup olive oil
  • 1/4 cup rice wine vinegar
  • 1 teaspoon fresh ginger, peeled and finely minced
  • 2 or 3 tablespoons maple syrup or sugar or a combo
  • 1/2 teaspoon hot oil (optional)
  • 1 tablespoon sesame oil

Instructions

  • Prepare the vegetables and add to a medium bowl.
  • Put all the dressing ingredients into a lidded jar or other container that has a well fitting top. Close the lid and give them a good shake for ten or fifteen seconds to blend together. Set aside for the moment.
  • Start cooking the potstickers according to package instructions—the Trader Joe’s ones we used take about 10 or 11 minutes to cook.
  • Once you get the potstickers started, toast the sesame seeds—do that in a small dry skillet on low to medium low, stirring the sesame seeds with a spatula until they turn a light golden color. It will take about 4 minutes. I heartily recommend this process because it is hilarious, with occasional random seeds deciding they’ve had enough of this toasting thing and popping wildly all over your stovetop. Once the seeds are toasted, pour them into a little bowl or cup and set aside.
  • Next, pour maybe half of the dressing over the vegetables. Be mindful—you want the dressing to lightly coat the vegetables, not inundate them. You can always add a bit more if you wish. This dressing will keep for a week in the fridge.
  • Taste the dressed vegetable mixture and season with salt, if needed. Portion the vegetables onto individual plates.
  • When the potstickers are done, arrange on top of the individual plates—we usually aim for a serving of 4 potstickers per person. Give each serving a generous scatter of sesame seeds. Done!