Pot Stickers and Slaw with Asian Dressing

Ingredients:

For the dipping sauce:
6 tablespoons rice wine vinegar
3 tablespoons soy sauce
3 tablespoons chopped cilantro
2 teaspoons toasted sesame oil
1 1/2 teaspoon grated fresh ginger

For the slaw:
8 ounces broccoli slaw
4 tablespoons cilantro
2 tablespoons chopped green onions

For the pot stickers:
2 teaspoons toasted sesame oil
16 ounce package frozen vegetable pot stickers
3 tablespoons water, divided
8 ounces trimmed sugar snap peas

Procedure:

To make the dipping sauce: In a small bowl, whisk together vinegar, soy sauce, cilantro, sesame oil and ginger.

To make the slaw: In a medium bowl, toss together broccoli slaw, cilantro, green onion and 3 tablespoons of the dipping sauce.

To make the pot stickers: In a large skillet, heat sesame oil over medium-high. Add pot stickers and cook until browned - about 4 to 5 minutes. Pour in 2 tablespoons water, cover and cook until pot stickers are thoroughly heated through - about 3 minutes. Remove and add pot stickers to the slaw. Add peas and remaining 1 tablespoon water to the skillet, cover and cook until the peas are crisp-tender - about 1 to 2 minutes. Remove and add to the slaw mixture. Serve remaining sauce in small bowls on the side for dipping. Makes 4 servings.