In a mason jar, combine rice vinegar, sesame oil, honey, soy sauce, ginger, and a pinch of salt and pepper. Seal and shake vigorously until emulsified.

Heat a non-stick skillet over medium heat with oil. Cook frozen gyoza for 5-7 minutes, flipping halfway, until golden brown and crisp.

In a large bowl, mix cole slaw mix, cucumber, avocado, cilantro, and toasted almonds until evenly combined.

Arrange cooked gyoza on top of the salad and drizzle with dressing. Toss gently to coat.

Spoon the salad into bowls and garnish with additional toasted almonds and furikake seasoning. Serve immediately.