SaladAmerican

Dumpling Salad

Name: Dumpling Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 16 (1-ounce) frozen chicken-and-vegetable potstickers; 2 tablespoons extra-virgin olive oil; 2 tablespoons lime juice, plus lime wedges for serving; 1 tablespoon grated garlic; 1 tablespoon lower-sodium soy sauce; 2 teaspoons Sriracha; 2 teaspoons grated fresh ginger; 2 teaspoons honey; 3 medium vine-ripened tomatoes, cut into small wedges; 3 cups thinly sliced cabbage; 1 cup fresh basil leaves, torn, plus more for garnish; 2 small shallots, thinly sliced; 2 teaspoons chili crisp for garnish (optional)

4.2

(10 reviews)

Author:Amanda Stanfield Total: 0h 25m 13 ingredients 4 servings

Frozen potstickers turn this colorful salad into a quick, satisfying meal featuring crisp cabbage, juicy tomatoes and fresh basil.

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Prep Time

0h 10m

Cook Time

0h 15m

Ingredients

Yield

4 servings

Calories

349 kcal

Ingredients

What you'll need

13 total ingredients

16 (1-ounce) frozen chicken-and-vegetable potstickers

2 tablespoons extra-virgin olive oil

2 tablespoons lime juice, plus lime wedges for serving

1 tablespoon grated garlic

1 tablespoon lower-sodium soy sauce

2 teaspoons Sriracha

2 teaspoons grated fresh ginger

2 teaspoons honey

3 medium vine-ripened tomatoes, cut into small wedges

3 cups thinly sliced cabbage

1 cup fresh basil leaves, torn, plus more for garnish

2 small shallots, thinly sliced

2 teaspoons chili crisp for garnish (optional)

Nutrition Details

Nutrition Facts

Dumpling Salad

Serving Size1 servings

Amount per serving

Calories349

% Daily Value*

Total Fat 16g21%

Saturated Fat 2g10%

Trans Fat 0g

Cholesterol 31mg10%

Sodium 648mg28%

Potassium 0mg0%

Total Carbohydrates 41g15%

Dietary Fiber 6g21%

Total Sugars 12g

Protein 13g26%

Vitamin D 0mcg0%

Calcium 0mg0%

Iron 0mg0%

* Percent Daily Values are based on a 2,000 calorie diet. Nutrition values are estimates and may vary.

Method

Step-by-step instructions

Half-fill a large nonstick skillet with water; bring to a boil over high heat. Add 16 frozen potstickers, making sure they are fully submerged. Cover and cook until tender and cooked through, about 8 minutes. Drain well.

Meanwhile, combine 2 tablespoons oil, 2 tablespoons lime juice, 1 tablespoon garlic, 1 tablespoon soy sauce and 2 teaspoons each Sriracha, ginger and honey in a large serving bowl; whisk well.

Add tomato wedges, 3 cups cabbage, 1 cup basil and the sliced shallots; toss to coat. Top with the cooked potstickers. Garnish with additional basil and/or 2 teaspoons chili crisp, if desired. Serve with lime wedges, if desired.

Author & Creator

Amanda Stanfield

Source Recipe