Where Local and Global Appetites Collide

Recipe: Asian Inspired Potsticker Salad

Tonight I went to a potluck dinner and made a salad that was buoyed by a recipe from the January issue of Vegetarian Times. The magazine’s recipe was quite different in scope but used vegetarian potstickers and soycatash, two ingredients which I incorporated.

Here’s my potsticker salad recipe

1 bag lettuce (any kind) or half of two different varieties

1 package frozen soycatash (edamame soy beans, corn, and red pepper), defrost, do not cook

3/4 of a package of frozen potstickers, aka gyoza (I used chicken but could be pork or vegetarian

1/2 cucumber, peeled and diced

1/2 red pepper, diced

1 carrot, peeled and shredded

2 green onions, chopped fine with part of green part

1/3 cup golden currants, optional

Put lettuce in a bowl. Defrost frozen soycatash in bag in hot water, drain.  Pan fry frozen gyoza according to package directions. Add remaining ingredients.

Asian inspired salad dressing

2/3 cup of Trader Joe’s (or equivalent) balsamic vinaigrette

1/4 cup blood orange olive oil

2 tablespoons toasted sesame oil

1/2 teaspoon freshly grated ginger

juice and zest of half an orange

2 chopped green onions

Whirl ingredients and add green onions. Allow flavors to marinate one hour before pouring on the salad. Serve immediately. The mingling aromas of balsamic, sesame, and citrus is a winner. This salad pairs well with Mirasol pinot grigio.

Blood orange olive oil may be hard to come by but it’s oh so aromatic. If you cannot find it or don’t want to buy it, omit and use the juice from the entire orange.

Serves 2 or 3 as an entree or 4 as a side salad.

Let me know if you try it or are inspired to make your own rendition.

Salad Queen

Karyn Zoldan
karyn

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