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SWEET POTATO - Asian Sweet Potato Salad with Cucumbers, Dates and Arugula :]>
Nb persons: 6
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| Asian Sweet Potato Salad with Cucumbers, Dates and Arugula Tyler's Ultimate 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 | |
| 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 | |
| freshly ground black pepper | |
Cilantro
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. Garnish with cilantro.
(*sesame oil)
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