Asian Sweet Potato Salad with Cucumbers, Dates and Arugula

By á-4939

Ingredients

• Carrot-Ginger Dressing:
• Ingredients
• 4 large sweet potatoes, peeled and cut into 1-inch cubes
• Kosher salt
• 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

Preparation

Step 1

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