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Sweet Potato Salad with Soy-Ginger Dressing
(recipe, Carrie Floyd)
We're grateful to Culinate member [/user/Katie+Hickey/recipes/sidesandsalads/sweetpotatosaladwithspicypeanutdressing2 "Katie Hickey"] for bringing this recipe from Epicurious to our attention; we love the idea of pairing sweet potatoes with a spicy dressing. We've tinkered with it a little more, and are keen on the results — especially served alongside grilled sausages.
- 2 lb. sweet potatoes, peeled and cut into ½-inch cubes
- ¼ cup peanut butter
- ¼ cup rice vinegar
- ¼ cup soy sauce
- 4 tsp. grated ginger
- 3 garlic cloves, minced or pressed
- 1 tsp. brown sugar
- ½ tsp. toasted sesame oil
- 2 to 3 tsp. chile-garlic sauce (use the larger amount if you like it spicy)
- 1½ cups sugar snap peas, cut crosswise into ½-inch pieces
- 1 bunch green onions, thinly sliced
- 1 cup chopped cilantro
- ½ cup dry-roasted peanuts, roughly chopped
- Bring a pot of salted water to a boil. Add the sweet potatoes and boil gently until just tender, about 5 minutes.
- In a medium bowl, measure the peanut butter, vinegar, soy sauce, ginger, garlic, brown sugar, sesame oil, and chile-garlic sauce; whisk until smooth.
- While still warm, toss the sweet potatoes with the dressing in a large bowl. Mix in the sugar snap peas, green onions, and cilantro.
- Although you can serve this salad warm or at room temperature, I think it tastes best the next day, after it's had time to absorb the dressing overnight in the fridge (to serve, bring the salad back to room temperature). Before serving, sprinkle with the chopped peanuts.