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Frozen Potstickers
with stir-fried coleslaw mix

Active: 20 Total: 20

Frozen potstickers, coleslaw mix, and the simplest dipping sauce help make this meal come together quickly. Paleo: sub frozen meatballs.



Potstickers with Dipping Sauce:
  • Oil, cooking - 2 Tbsp
  • Frozen potstickers - 1 1/2 lb
  • Dipping sauce - ~ 1/2 cup (ingredients listed separately)
Dipping Sauce:
  • Vinegar, rice - 1/4 cup
  • Soy sauce, low-sodium - 3 Tbsp
  • Oil, toasted sesame - 1 tsp
  • Chili-garlic sauce (opt) - 1 tsp
Stir-fried Coleslaw Mix:
  • Garlic - 3 cloves , minced
  • Oil, cooking - 1 Tbsp
  • Carrots - 8 oz (look for pre-shredded)
  • Coleslaw mix - 16 oz
  • Soy sauce, low-sodium - 1 Tbsp
  • Toasted sesame oil - 1/2 tsp


  1. Garlic - Prep as directed. (Can be done up to 5 days ahead)

  2. Make dipping sauce - Combine vinegar, soy sauce, toasted sesame oil, and chili garlic sauce in a measuring cup or a container with a lid if making ahead. (Can be done up to 5 days ahead)

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  1. Heat a large nonstick pan with a tight-fitting lid over medium heat. Add oil (portion for the potstickers) and when it begins to shimmer add potstickers in a single layer so that the edges are just barely touching (cook these in batches if they won’t all fit in one pan). Cook, uncovered, until bottoms are golden brown, ~3 minutes.

  2. Add 2 Tbsp / 30 mL of water (for 4 servings; adjust if customizing) to the pan and cover tightly with lid. Steam for 6 to 8 minutes. You can check if they’re ready by slicing one open. 

  3. While potstickers are steaming, heat a wok or skillet over medium-high heat. Add cooking oil (for the coleslaw mix) and then grated carrots with a pinch of salt. Saute for 2 to 3 minutes and then add garlic and coleslaw mix. Cook for another 2 to 3 minutes and then add soy sauce and toasted sesame oil. Season with salt and pepper to taste.

  4. Serve potstickers with dipping sauce and sauteed veggies on the side. Enjoy!



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