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Asian Sweet Potato Salad with Cucumbers, Dates and Arugula

This refreshing Asian-inspired sweet potato salad features tender sweet potatoes tossed in a savory-sweet dressing with grated ginger and carrot. It's complemented by crisp cucumbers, sweet dates, fresh cilantro, peppery arugula, and crunchy wonton strips, creating a harmonious blend of textures and flavors. It's a vibrant and satisfying side dish or light meal.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 1 hour
Servings: 4 people
Course: lunch/dinner
Cuisine: asian, Mediterranean
Calories: 2392.4
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 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
  • 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

Equipment

  • 1 Large Pot For boiling sweet potatoes
  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Blender For making the smooth dressing
  • 1 Large Mixing Bowl For tossing the salad

Method
 

  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.

Notes

1. Sweet Potato Texture: It's crucial not to overcook the sweet potatoes; they should be 'just tender but still have a little bite' to maintain their structural integrity and prevent a mushy salad. Cooling them completely before dressing is also key for texture and preventing the arugula from wilting prematurely. 2. Dressing Balance: The dressing combines sweet, sour, and umami notes. Taste and adjust seasoning as you blend – a touch more rice vinegar for tang or a pinch of salt can elevate the flavors. Consider a very small dash of fish sauce for added depth if not strictly vegetarian. 3. Freshness is Key: The Israeli arugula adds a vibrant peppery note; add it just before serving to keep it crisp. Similarly, the crispy wonton strips are essential for textural contrast and should be added at the last minute to prevent them from becoming soggy. For an extra touch, lightly toast the wonton strips in a dry pan for enhanced crispness.