I have a deep adoration for pot stickers. I know, I know, they’re unhealthy, which is why I rarely eat them anymore. But, in a not-so-distant past life I could make an entire meal out of pot stickers. Forget them as a measly appetizer, just bring me about a dozen, or so. Nothing else.
Yeah, it was really that bad.
Like I said, my adoration runs deeeeeeep.
Which is exactly why I thought to make this salad. It has an overall taste pretty similar to pot stickers. And when you’re eating clean, but could really go for Chinese food the best thing to do is skip the take out and make it at home. Without the usual MSG, soy, rice wrapper, and massive amounts of salt, this dish shapes up to be incredibly healthy. Not to mention delicious, and will totally satisfy any craving you have for Asian food.
The beauty of this dish is the meat balls are easily reheated. You can make this simple salad in just minutes for a quick meal. It’s also really easy to pack for lunch. The cabbage won’t wilt or get soggy, even if you pack it with the dressing already on. For this reason I usually double or even triple the recipe, depending on how many leftovers I want to have. Perfect for the family on the go, and anyone packing a lunch to work or school.
- Meat balls:
- 1 lb ground meat (turkey, chicken or pork)
- 1-2 T fresh ginger, finely grated
- 1-2 T fresh garlic, minced or pressed
- 3 T coconut aminos
- 1 egg
- 2 tsp salt
- Salad mix:
- Cabbage mix in a bag
- 3 Tbsp rice vinegar
- 3 Tbsp coconut aminos
- 3 Tbsp sesame oil, cold expeller pressed
- Sesame seeds
- In a bowl combine meatball ingredients.
- Roll meat mixture into ~1-2 inch balls.
- Place meatballs on a wire rack on top of a cookie sheet and bake at 375 deg F for 15 - 20 min, or until meat is thoroughly cooked.
- Serve meatballs while still warm on top of the cabbage mixture.
- For dressing mix rice vinegar, coconut aminos and sesame oil in equal parts and serve on top of the meatballs.
- Sprinkle with sesame seeds.