Ingredients
Units
Scale
For the salad
- 10 oz gluten-free potstickers
- 1 head romaine lettuce, chopped
- 1/2 small green cabbage, shredded
- 1 medium carrot, shredded
- 1 cucumber, sliced into half moons
- 1/3 cup pickled onions
- 2 tbsp green onion, chopped
For the dressing
- 1/4 cup coconut aminos
- 1 tbsp olive oil
- 1 tbsp rice vinegar
- 2 tsp ginger paste (sub 1 thumb ginger, grated)
- 2 tsp almond butter
- 1 tsp coconut sugar
- 2 tsp garlic powder
- Salt and pepper
Instructions
- Add a parchment liner to your air fryer and add the frozen potstickers in a single layer, lightly spraying with avocado oil. Set the air fryer to 400 F and cook for 12 minutes, shaking halfway through. Check the potstickers for doneness, and add 3-4 minutes to crisp the potstickers to your liking. Set aside when finished.
- Using a large bowl, add the lettuce, cabbage, carrots, pickled onion, and green onion. Top with the cooked potstickers.
- Combine the ingredients for a dressing and whisk well to combine and break up the almond butter. Pour the dressing over the salad and toss to coat.
- Serve fresh and season further to taste!
Notes
This recipe does not use the sauce that comes in the box of potstickers. Either discard it, or save it for other recipes.
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Prep Time: 10
- Cook Time: 20
- Category: Salad
- Method: Air Fryer
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 319
- Fat: 12.7g
- Carbohydrates: 42.2g
- Fiber: 10.3g
- Protein: 13.6g
Keywords: potsticker salad, dumpling salad