Asian Sweet Potato Salad with Cucumbers, Dates and Arugula
- Level: Easy
- Yield: 4 to 6 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 331 calorie
- Total Fat
- 23 grams
- Saturated Fat
- 3 grams
- Cholesterol
- 10 milligrams
- Sodium
- 540 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 2 grams
- Sugar
- 6 grams
- Total: 1 hr
- Prep: 30 min
- Inactive: 15 min
- Cook: 15 min
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
- 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.