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
Directions
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:
- 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
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.
Per Serving (based on 4 servings): Calories: 331; Total Fat 23 grams; Saturated Fat: 3 grams; Protein: 2 grams; Total carbohydrates: 28 grams; Sugar: 6 grams Fiber: 4 grams; Cholesterol: 10 milligrams; Sodium: 540 milligrams
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By cjcraig23_12044443
streamwood, 52
on August 02, 2010
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I just made the sweet potato salad and it was really yummy. The dressing is a real winner in my book, and it was a great way to get some extra veggies into my husband who is a very picky eater. He loved it too! Very creative, yet easy.
By lietuva19_6780720
Somers, CT
on June 14, 2010
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This salad is so tasty and loved how it's really a green salad over sweet potatoes. You only have to cook the sweet potatoes until they are just pokable with a fork or they get to mushy. I loved the salad dressing, simply and toss with arugula and dates! I've made it to go over to friends places, and I always make sure I have left overs for the next day. The best part is the fresh cilantro - just finishes the salad. The chicken dish he made with it, we substituted shrimp in for the chicken which came out nicely and threw the remaining shrimp on top for left overs the next day. The miso paste is in the refridgerated section which is why it's difficult to find. My WholeFoods carries it along with our local health store that carried organic produce.
By joei23_12168357
Lenexa, 55
on June 04, 2010
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Tyler instantly when i saw this show i knew i was making this whole meal! It was like asian sould food yummy! The chicken was delicious although i dont think the brine did much to the meat. For the sweet potato salad i used spinach instead of the arugala and golden rasins instead of dates. All the components together did give the salad great flavor but way too much sesame oil! The tartness of the dressing was way too much for me! i tried to add sugar and cinnamon but it just would not mellow the flavor. Also none of my local stores had miso paste so i improvised by making a soy and sirachi glaze for my asparagus. I invited my friends for this asian soul food and they liked it. All and all it was decent but definitely not a five.
Read all 8 reviews