• Preheat air fryer to 375 degrees. Spray bottom of 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 2). Lightly spray gyoza with nonstick 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: 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 for 4) to pan (be careful of splatter!); cover and bring to a boil. Reduce heat to medium and cook until water has evaporated and bottoms of gyoza are crispy, 5-6 minutes.

• Meanwhile, wash and dry produce. • 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°.***