Asian Sweet Potato Salad with Cucumbers, Dates and Arugula

Total Time:
1 hr
Prep:
30 min
Inactive:
15 min
Cook:
15 min

Yield:
4 to 6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 4 large sweet potatoes, peeled and cut into 1-inch cubes
  • Kosher salt
  • Carrot-Ginger Dressing:
  • 1/2 cup grated carrot
  • 1 tablespoon grated ginger
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin rice wine
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • 1/2 cup mayonnaise
  • Salt and freshly ground black pepper
  • Salad:
  • 4 cups lightly packed Israeli arugula
  • 1/2 hothouse cucumber, finely sliced
  • 1 cup fresh picked cilantro leaves
  • 1 cup dates, pitted and cut in 1/2
  • 2 cups crispy wonton strips
  • 1 lemon, juiced
  • Olive oil
  • Splash soy sauce
  • Kosher salt and freshly ground black pepper
Directions
Carrot-Ginger Dressing:

Begin by peeling and dicing sweet potatoes. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce heat and cook until just tender but still have a little bite. Drain and place in a bowl to cool.

Combine the dressing ingredients in a blender and puree until smooth. Season with salt and pepper. Once potatoes are cool toss with dressing and set aside on salad platter.

Salad:

Combine ingredients in a large mixing bowl and dress with lemon juice, olive oil, to taste, a splash of soy sauce, and a little salt and pepper. Toss well and place on top of the sweet potatoes to serve as a complete salad.


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