Asian Sweet Potato Salad with Cucumbers, Dates and Arugula

  • Preparation Time30 mins
  • Cooking Time15 mins
  • Serves4
  • DifficultyEasy
4 large sweet potatoes, peeled and cut into 1-inch cubes
4 cups lightly packed Israeli arugula
Kosher salt
Carrot-Ginger Dressing:
1/2 hothouse cucumber, finely sliced
1/2 cup grated carrot
1 cup fresh picked cilantro leaves
1 cup dates, pitted and cut in 1/2
1 tablespoon grated ginger
2 tablespoons rice vinegar
2 cups crispy wonton strips
1 lemon, juiced
2 tablespoons mirin rice wine
Olive oil
1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
Splash soy sauce
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
Salt and freshly ground black pepper
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.

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.

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