Begin by cooking the frozen wontons or potstickers according to the package instructions. For best texture, heat a large skillet over medium-high heat, add sesame oil, and pan-fry dumplings for about 5-7 minutes, turning occasionally.

While the dumplings are cooking, microwave the frozen shelled edamame following package directions, around 3-4 minutes until hot. Drain excess water and set aside.

In a large mixing bowl, combine chopped broccoli slaw, cooked edamame, mandolin-sliced shallots, finely diced green onions, and diced cilantro. Toss gently with your hands or tongs to meld colors and textures.

In a measuring cup, whisk together sweet chili sauce, rice vinegar, soy sauce, and sesame oil until smooth. Adjust thickness with water or broth if necessary.

Drizzle the dressing over the salad components, gently toss again until well combined. Add crispy dumplings just before serving.

Transfer the dressed salad to a serving platter and arrange the crispy dumplings on top. Sprinkle with wonton strips, sesame seeds, and diced almonds. Serve with a lime wedge.