Monday, October 5, 2009

Sweet Potato Salad with Spicy Peanut Dressing

I filed this epicurious recipe away ages ago, and just found it again. Maybe it was a mistake to try it with a cold? It just didn't seem that flavorful, and I don't think it was my adaptations--although I did substitute a bit of raw white onion, for green, and that was a mistake!

  • Ingredients:
  • 1/4 cup vinegar
  • 1/4 cup soy sauce
  • 3 T. mayonnaise
  • 4 t. minced fresh ginger
  • 4 t. toasted sesame oil
  • 4 garlic cloves, minced
  • 1 T. peanut butter
  • 2 t. chili-garlic sauce
  • 1 1/2 t.golden brown sugar
  • 2 pounds red-skinned sweet potatoes, peeled, cut into 1/2-inch cubes
  • 1 red bell pepper, chopped
  • 1 cup thinly sliced green onions
  • 1/3 cup coarsely chopped dry-roasted peanuts


1. Whisk first 9 ingredients in medium bowl to blend.

2. Add enough water to large saucepan to reach depth of 1/2 inch. Bring to boil; add sweet potatoes and cook until just tender, about 5 minutes. Drain; cool.

3. Mix sweet potatoes, dressing, peas, and green onions in large bowl. Season salad with salt and pepper. (Can be made 4 hours ahead. Cover and refrigerate.) Sprinkle salad with peanuts and serve.

Don't be fooled by the probaby looked as it should, it just lacked zing. I have to make it again, sans cold, before writing it off.

1 comment:

  1. I made this again, but used the sauce over a combination of sweet potato, caulflower, and beets. It turned out to be a hearty combination, and a good sauce for veggies. I'll do it again.