Preheat your air fryer to 375°F (190°C). In a medium bowl, toss the frozen potstickers with 1 tablespoon of neutral oil, ensuring they are lightly coated.

Arrange the oiled potstickers in a single layer in the air fryer basket. Air fry for 12-15 minutes, flipping halfway through, until golden brown and crispy. Cook in batches if necessary to avoid overcrowding. Once cooked, let them cool slightly and then slice each potsticker in half or quarters, or leave whole if preferred.

While the potstickers cook, combine all dressing ingredients (rice vinegar, soy sauce, sesame oil, honey, grated ginger, minced garlic, and sriracha if using) in a small jar with a lid. Shake vigorously until well combined and emulsified. Alternatively, whisk together in a small bowl.

In a large mixing bowl, combine the mixed greens, napa cabbage, shredded carrots, shelled edamame, julienned cucumber, sliced red bell pepper, and chopped cilantro.

Pour the prepared sesame-ginger dressing over the salad ingredients. Toss gently to ensure all vegetables are evenly coated. Divide the dressed salad among four plates or bowls.

Arrange the crispy potsticker halves on top of each salad portion. Garnish generously with toasted sesame seeds and thinly sliced green onions. Serve immediately.