Pot Stickers and Slaw with Asian Dressing

• 6 Tbs. rice wine vinegar
• 3 Tbs. low-sodium soy sauce
• 3 Tbs. chopped cilantro
• 2 tsp. dark sesame oil
• 1 1/2 tsp. grated fresh ginger
• 1 8-oz. pkg. shredded cabbage and carrots (about 4 cups)
• 4 Tbs. chopped cilantro
• 1 green onion, sliced (about 2 Tbs.)
• 2 tsp. roasted sesame oil
• 1 16-oz. pkg. frozen vegetable pot stickers
• 1 8-oz. pkg. stringless sugar snap peas (about 2 cups)

1. To make Dipping Sauce: Whisk together all ingredients in small bowl, and set aside.
2. To make Slaw: Toss together cabbage and carrots, green onion and cilantro in bowl.
3. Fold in 3 Tbs.
4. Dipping Sauce.
5. Divide remaining sauce among 4 small bowls, and transfer to serving platter.
6. Heat sesame oil in large skillet over medium-high heat.
7. Add frozen pot stickers, and cook 4 to 5 minutes, or until browned and crispy, shaking skillet occasionally to prevent sticking.
8. Add 2 Tbs.
9. water; cover, and cook 3 minutes more, or until pot stickers are heated through.
10. Remove from heat, and transfer pot stickers to slaw.
11. Add sugar snap peas and 1 Tbs.
12. water to skillet.
13. Cover, and cook over medium-high heat 1 minute, or until crisp-tender.
14. Tuck sugar snap peas between pot stickers, and serve with Dipping Sauce.

rice wine vinegar, soy sauce, cilantro, dark sesame oil, ginger, cabbage, cilantro, green onion, sesame oil, stickers, sugar snap peas

Taken from www.vegetariantimes.com/recipe/pot-stickers-and-slaw-with-asian-dressing/ (may not work)