Best Potsticker Salad Recipes

POTSTICKER SALAD

Potsticker Salad image

Vegetable potstickers and egg noodles are tossed with peanut sauce, water chestnuts, and baby corn.

Provided by CHRISTYJ

Categories Salad Pasta Salad Asian Pasta Salad Recipes

Time 1h35m

Yield 6

Number Of Ingredients 10

Ingredients

1 (10 ounce) package egg noodles
12 frozen vegetable potstickers
2 tablespoons vegetable oil
2 tablespoons water
½ cup water chestnuts, drained and sliced
½ cup baby corn
1 carrot, shredded
1 (15 ounce) can straw mushrooms
½ cup Thai peanut sauce
¼ cup chopped roasted peanuts

Steps:

Cook egg noodles in a large pot of boiling water for 5 to 7 minutes, or until al dente. Drain, and set aside.
Heat the oil in a large frying pan over medium heat, cook potstickers until golden brown, turning once or twice. Add the water to the pan, reduce heat to low, cover, and cook for another 3 minutes, or until liquid has evaporated. Rinse with cold water to cool, drain, and cut in half.
In a large mixing bowl, toss together the water chestnuts, baby corn, carrot, mushrooms, peanut sauce, noodles, and potstickers. Chill 1 hour. Toss with peanuts just before serving.

Nutrition Facts : Calories 408.3 calories, Carbohydrate 59.9 g, Cholesterol 34.3 mg, Fat 13.3 g, Fiber 6.3 g, Protein 15.5 g, SaturatedFat 1.8 g, Sodium 803.6 mg, Sugar 2.7 g

POTSTICKER AND ROASTED PEPPER SALAD

Potsticker and Roasted Pepper Salad image

We love potstickers and this is another fun way to use them. Don't dress the salad until you are ready to eat - otherwise it will get soggy.

Provided by Vicki Butts (lazyme)

Categories Lettuce Salads

Time 30m

Number Of Ingredients 10

Ingredients

1 lb frozen potstickers (any filling)
2 Tbsp salad oil
7 1/4 oz peeled roasted red peppers, drained
1/4 c hoisin sauce
1/4 c lemon juice
1, rinsed Tbsp asian sesame oil (toasted)
2 tsp sugar
1 tsp fresh ginger, minced
1 clove garlic, minced
8 c tender salad mix (about 9 ounces), rinsed and crisped

Steps:

1. In a 10- to 12-inch frying pan, arrange frozen potstickers in a single layer. Add 2/3 cup water and salad oil. Cover and bring to a boil over high heat, then reduce heat and simmer until liquid cooks away and potstickers begin to brown, 12 to 17 minutes. (Or, cook as package directs).
2. Cut red peppers into thin strips.
3. In a large bowl, mix hoisin, lemon juice, toasted sesame oil, sugar, ginger, and garlic.
4. Add salad mix to bowl and mix with dressing.
5. Spoon salad onto dinner plates and top with equal portions of red peppers and hot potstickers.

CHICKEN POTSTICKER SALAD

Chicken Potsticker Salad image

Categories Chicken Salad Appetizer Dinner Lunch Stir-Fry Healthy Kid-Friendly Quick & Easy

Number Of Ingredients 14

Ingredients

8 pieces Crazy Cuizine Chicken Potstickers
4 cup Romaine Lettuce, chopped
4 cup Cabbage, chopped
2 Green Onions
1 can Corn
1 cup Edamame Beans
2 tablespoon Low Sodium Soy Sauce
1 tablespoon Sesame Oil
1 tablespoon Rice Vinegar
2 teaspoon Sugar
1 teaspoon Ground Ginger
1/2 cup Olive Oil
1 Lime
2 Red Bell Pepper

Steps:

To make the salad: Toss all ingredients, excluding the potstickers. Pan fry the potstickers on the stove according to the box directions.
To make the dressing: Whisk all of the ingredients together, slowly pouring in the oil last. Drizzle over salad as desired.