Pot-stickers with Miso Cabbage Salad and Ginger Vegetables

Pot-stickers are my go-to for and easy weeknight meal – I always keep a box in the back of my freezer for those nights when I just need something quick (Feel Good Foods brand is my favorite vegetable version!) But for me, I need some sides for this to really feel like a meal. These ginger roasted vegetables are warm and fragrant and pair well with the crunchy cabbage salad topped with the most addictive miso dressing. I also share my favorite, easy 3-ingredient chili tamari dipping sauce for the pot-stickers! Don’t be intimidated by the ingredient list – everything comes together in 45 minutes or less and is vegan, gluten-free, and kid-friendly!

Serves 4 | 45 minutes

Ginger Vegetables
(Note – you can use any number of vegetables here – I used the below, but you can substitute broccoli, onions, peppers or whatever other vegetables you happen to have on hand!)
3 medium carrots, peeled and chopped
1 zucchini, chopped into quarters
1 medium potato, peeled and diced
1 tsp ground ginger
1 tbsp sesame oil (or olive oil)
1/2 tbsp minced garlic
Salt and pepper
Cabbage Salad and Miso Dressing
1/2 head red cabbage
1 scallion sliced thin
1 tbsp chopped cilantro
1 tbsp maple syrup (or honey if not vegan)
1 tbsp rice vinegar
1 tbsp tamari (or soy sauce if not gluten-free)
1 tbsp miso paste
1 1/2 tbsp water
1/2 tbsp sesame oil (or olive oil)
the juice of half a lime
1/8 tsp ground ginger
1 tbsp sesame seeds
Black pepper
Pot-stickers with chili-tamari dipping sauce
2 packages of Feel Good frozen pot-stickers
1 tbsp sesame oil
1/4 cup water
1 tbsp chili-garlic sauce (If you can’t find this, simply sub with red chili flakes and 1/2 tsp minced garlic)
1 tbsp tamari (or soy sauce if not gluten-free)
1/2 tbsp maple syrup (or honey if not vegan)
Toppings
Cilantro
Squeeze of lime
Sesame Seeds

Preheat the oven to 420 degrees F and spray a baking sheet with cooking spray. Mix the chopped vegetables with sesame oil, ginger and garlic and sprinkle generously with salt and pepper. Place on the baking sheet and roast for about 40 minutes, flipping half way through.

While the vegetables are roasting, place the cabbage, scallion and cilantro into a large mixing bowl and set aside. In a smaller bowl, whisk together the maple syrup, rice vinegar, tamari, miso paste, water, oil, lime juice, ginger, sesame seeds and a few cracks of black pepper. Pour over the cabbage mixture and toss to combine. (Tip – I usually make double the dressing and save for the other 1/2 head red cabbage for salads the next day!)

Finally, heat 1 tbsp sesame oil over medium heat. Place the frozen pot-stickers in the oil and fry for about 3-5 minutes until the bottoms are golden brown. Then, pour in the 1/4c water and quickly place a lid on the pan. Simmer for another 3-5 minutes or until the dough feels soft. Turn the heat off and mix the chili garlic sauce, tamari and honey together in a small bowel.

Place 1/4 cabbage mixture on the plate along with the roasted vegetables and pot-stickers. Drizzle the chili garlic tamari sauce over the pot-stickers and top the dish with sesame seeds, cilantro and a squeeze of lime.

For the kids: my kids love to dip their pot-stickers in soy sauce. I serve with vegetables on the side and having kid-friendly chopsticks always makes this meal fun!

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