• Preheat air fryer to 375 degrees. Spray bottom of the air fryer basket with nonstick cooking spray. Place gyoza in a single layer in air fryer basket (reserve gyoza sauce packet for use in Step 3). Lightly spray gyoza with cooking spray. Air-fry gyoza until lightly browned and warmed through, 5-6 minutes. (For 4 servings, you may need to cook in batches depending on the size of your air fryer.) • Pan Frying Alternative Instructions: Heat 1 TBSP cooking oil in a large pan over high heat. Add gyoza, flat sides down, and 1⁄3 cup water (1⁄2 cup water for 4) to pan (be careful of splatter!); cover and bring to a boil. Reduce heat to medium and cook until water evaporates and bottoms of gyoza are crispy, 5-6 minutes.

• Meanwhile, halve cucumbers lengthwise; slice into 1⁄2-inch-thick half-moons. Tear or roughly chop cilantro leaves and stems.

• In a large bowl, combine cucumbers, cabbage and carrot mix, sweet soy glaze, gyoza sauce, sesame seeds, and half the cilantro. Season with salt and pepper. Toss to combine.

• Crush peanuts in their package (we used a rolling pin!). Transfer gyoza to bowl with salad; toss to combine. • Divide gyoza salad between bowls. Garnish with peanuts, remaining cilantro, and Sriracha to taste. Serve. ***Poultry is fully cooked when internal temperature reaches 165°.***