Pot Sticker Salad


1 1lb bag of frozen pot stickers

3/4 lb of sugar snap peas, trimmed

2 medium carrots, sliced

1/2 c soy sauce (calls for low sodium)

1 tbsp sesame oil

1/4 lb bean sprouts

1/4 c roasted peanuts, chopped

3 scallions, sliced


Fill a large saucepan with 1 inch of water and put a steamer basket in. Bring the water to a boil, put the potstickers in, cover, and steam for 4 minutes. Add the peas and carrots, cover and steam for another 6 minutes or until the potstickers are cooked through and the vegetables are tender.

Combine the soy sauce and sesame oil in a small bowl.

Divide the bean sprouts among 4 bowls and top with the potstickers. Sprinkle with peanuts and scallions and serve with the sauce.



*I find the dressing a little salty and my dear friend Kathleen made this with the dressing from the udon noodle salad and said it’s delicious! I’m inclined to believe her.



One response to “Pot Sticker Salad

  1. Pingback: Memorial Day Weekend | runstoeat

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