Asian Sweet Potato Salad with Cucumbers, Dates and Arugula

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  • Level: Easy
  • Total: 1 hr
  • Prep: 30 min
  • Inactive: 15 min
  • Cook: 15 min
  • Yield: 4 to 6 servings
  • Nutrition Info
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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


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


  1. 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.
  2. 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.


  1. 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.