Begin by cooking the frozen wontons or potstickers according to the package instructions. For a crispy finish, heat a non-stick skillet over medium-high heat with a splash of sesame oil. Pan-fry the dumplings for 2-3 minutes on each side, or air-fry them at 400°F for about 8-10 minutes until golden and crispy.

While the dumplings are cooking, microwave the frozen shelled edamame for approximately 3 minutes until heated through. Stir halfway to ensure uniform heating.

In a large mixing bowl, add the chopped broccoli slaw kit, cooked edamame, diced green onions, and finely sliced shallots. Toss gently to combine.

In a measuring cup, whisk together the sweet chili sauce, rice vinegar, soy sauce, and sesame oil until smooth. Adjust consistency as needed.

Drizzle the prepared dressing over the salad mix and toss thoroughly to ensure every ingredient is coated. Top with hot, crispy dumplings.

Sprinkle wonton strips, sesame seeds, and diced almonds over the top for an enticing crunch. Serve with a lime wedge.