Cook the Potstickers:

1. Pan-Fry Potstickers: Heat vegetable oil in a large skillet over medium heat. Arrange frozen potstickers in a single layer in the skillet, making sure they are not touching.

2. Sear and Steam: Cook potstickers for 2-3 minutes until the bottoms are golden brown. Add 1/2 cup of water to the skillet, quickly cover with a lid, and steam for 5-7 minutes, or until the potstickers are cooked through and the water has evaporated.

3. Crisp the Bottoms: Remove the lid and continue to cook for another 1-2 minutes, allowing the bottoms to crisp up again. Remove potstickers from the skillet and set aside to cool slightly.

Prepare the Dressing:

1. Combine Ingredients: In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, honey (or maple syrup), minced garlic, grated ginger, and red pepper flakes (if using).

2. Taste and Adjust: Taste the dressing and adjust the seasonings as needed. Add more honey for sweetness, vinegar for tanginess, or red pepper flakes for heat.

Assemble the Salad:

1. Combine Greens and Vegetables: In a large bowl, combine mixed greens, shredded carrots, shredded purple cabbage, sliced cucumber, bean sprouts, chopped green onions, and chopped cilantro.

2. Add Potstickers and Noodles: Gently toss the salad ingredients together. Arrange the slightly cooled potstickers on top of the salad. Sprinkle with crispy chow mein noodles or wonton strips and sesame seeds.

3. Drizzle with Dressing: Drizzle the prepared dressing over the salad, being sure to coat all the ingredients evenly.

4. Serve Immediately: Serve the Potsticker Salad immediately to enjoy the crispy potstickers and fresh vegetables at their best.