1 pound frozen potstickers, about 20

2 cups cherry tomatoes, cut in half

2 cups shredded green or purple cabbage, shredded

1 cucumber, thinly sliced

1 carrot, shredded

¼ cup shelled edamame

¼ cup shredded basil leaves

¼ cup soy sauce (or liquid aminos)

¼ cup balsamic vinegar

1 tablespoon Extra-Virgin Olive Oil

2 scallions, thinly sliced