Grilled Cabbage and Potsticker Chopped Salad

Grilled Cabbage and Potsticker Chopped Salad

Ingredients

2 tbsp Bibigo Hot & Sweet Go-Chu-Jang Sauce
1 tbsp honey
2 tbsp lime juice
1 tbsp extra virgin olive oil
2 tbsp soy sauce
1 garlic clove, minced
1 tsp ginger, grated
20 Bibigo Organic Vegetable Potstickers
½ head red cabbage
½ head green cabbage
1 tbsp neutral cooking oil
½ cup shelled edamame, thawed if frozen
½ cup shredded carrots
2 ears of corn on the cob
2 small avocados, halved with pits and skin removed
Scallions, for garnish
Cilantro, garnish

  1. Whisk together Bibigo Hot & Sweet Go-Chu-Jang Sauce, honey, lime juice, olive oil, soy sauce, garlic, and ginger. Set aside until ready to toss in salad. Store any remaining dressing in an airtight container in the fridge.
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  2. Pan-fry Bibigo Organic Vegetable Potstickers according to package directions. Set aside until ready to top on salad.
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  3. Slice both green and red cabbage into wedges, leaving the center intact, and removing the outer layer of leaves as needed. Brush the cabbage wedges lightly with neutral oil of choice and a sprinkle of salt.
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  4. Heat grill over medium-high heat. Place cabbage wedges over direct heat and cook for 4-5 minutes on each cut side, flipping, and cooking on the exterior sides for 3-4 minutes.
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  5. Add the husked corn on the cob to the grill over direct heat, cooking for 1-2 minutes on each side until charred.
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  6. Brush the cut side of the avocados lightly with neutral cooking oil. Add the slices cut side down on the grill, cooking for 4-5 minutes until grill marks form.
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  7. Once grilled items are done, let cool slightly before handling. Chop the cabbage into bite sized pieces. Remove the kernels from the corn on the cob by slicing them off with a sharp knife. Chop the avocado halves, if desired.
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  8. Combine grilled ingredients with edamame and carrots. Toss with salad dressing and add potstickers to salad. To serve, garnish with scallions and cilantro.
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