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Potsticker Salad with Heirloom Tomatoes, Cucumber, and Basil Recipe

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4.8 from 94 reviews

This vibrant Potsticker Salad combines steamed vegan gyoza dumplings with fresh heirloom tomatoes, crisp cucumbers, scallions, and aromatic basil leaves. Tossed in a tangy, slightly sweet tamari and balsamic dressing, and finished with toasted sesame seeds or crispy fried onions, this salad offers a refreshing and flavorful meal that can be served at room temperature. Optional add-ins like cabbage, carrot, bean sprouts, and edamame provide versatility and extra crunch.

Ingredients

Salad

  • 1 lb frozen vegan gyoza dumplings (potstickers)
  • 1 lb heirloom tomatoes, mixed colors, cut into wedges
  • 1 English cucumber or 4 Persian cucumbers, thinly sliced
  • 5 scallions, thinly sliced
  • 1 red chili pepper, thinly sliced (optional for heat)
  • 1/2 cup fresh basil leaves, torn

Dressing

  • 3 Tbsp low sodium tamari
  • 2 Tbsp balsamic vinegar
  • 2-3 tsp maple syrup

Garnish

  • 1 Tbsp toasted sesame seeds or crispy fried onions

Optional Add-ins

  • Thinly sliced cabbage
  • Carrot, thinly sliced
  • Bean sprouts
  • Edamame
  • Garlic chili sauce (for serving)

Instructions

  1. Steam the potstickers: Following the package instructions, steam the frozen vegan gyoza dumplings until fully cooked. Once steamed, transfer them to a large bowl and toss with a teaspoon of sesame oil to prevent sticking. Alternatively, use a splash of water if avoiding oil.
  2. Prepare the dressing: In a small bowl, whisk together low sodium tamari, balsamic vinegar, and maple syrup until well combined.
  3. Toss dumplings with dressing: Pour the prepared dressing over the steamed dumplings in the large bowl. Gently toss the dumplings to coat them evenly with the dressing, being careful not to break them.
  4. Add fresh vegetables: Cut heirloom tomatoes into wedges, thinly slice cucumber and scallions, and add them along with the thinly sliced red chili pepper (if using) to the bowl with dumplings. Toss gently to combine all ingredients.
  5. Finish the salad: Tear fresh basil leaves over the top of the salad and sprinkle with toasted sesame seeds or crispy fried onions for added texture and flavor.
  6. Optional extras and serving: Add optional vegetables such as thinly sliced cabbage, carrot, bean sprouts, or edamame as desired. Serve the salad at room temperature accompanied by garlic chili sauce if you desire an extra spicy kick.

Notes

  • This salad is best served at room temperature rather than chilled, allowing the flavors to bloom.
  • You can steam potstickers using a bamboo steamer, electric steamer, or stovetop steaming method depending on your equipment.
  • For gluten-free preparation, ensure the tamari used is certified gluten-free.
  • Adjust the level of heat by including or omitting the red chili pepper and adding garlic chili sauce as desired.
  • The dressing can be adjusted in sweetness or acidity to taste by varying the amount of maple syrup or balsamic vinegar.
  • Optional add-ins like cabbage, carrot, bean sprouts, and edamame enhance texture and nutrition.

Find it online: https://dishesbydaisy.com/potsticker-salad-with-heirloom-tomatoes-cucumber-and-basil-recipe/