Holiday Side Dishes: Asian Sweet Potato Salad
Posted on 11/21/2013
We prefer to use Garnet yams for this recipe but conventional sweet potatoes will also work!
Peel about 5 potatoes, cut them up in 1/2 inch cubes and separately store in water.
Bring small amount of water to a boil and immerse potato cubes with a touch of salt. Cook at low heat until tender (4-5 minutes) but not soft. Drain into colander and let cool.
Make a vinaigrette with:
- 1 cup fresh apple juice
- 1 cup Bragg’s apple cider vinegar
- 1/2 cup good olive oil
- 1/4 fresh lime juice
- 1 tsp. crushed pepper flakes
- 1 T. crushed garlic
- 1 T. agave nectar
- 2 T. grated fresh ginger
- 1/4 cup cranberries
- 1 bunch scallions chopped
- 1 diced red onion
- 1/2 diced red bell pepper
- 2 stalks chopped celery
- fresh cracked black pepper
- 1/4 tsp. good salt
Process 1/2 inch cubes of the following and add to your vinaigrette:
- 1 cup fresh pineapple
- 1 cup jicama
Toast 1 cup of pecan pieces and 1/ 4 cup sesame seeds
Gently fold ingredients together and let stand in your fridge for 30 minutes to absorb flavors. Test for salt depending on your preference. Garnish with few remaining sesame seeds and cut scallions.
(Photo Credit: Jennifer Chandler)