Asian Sweet Potato Salad with Cucumbers, Dates and

Name: Asian Sweet Potato Salad with Cucumbers, Dates and Arugula
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Begin by peeling and dicing sweet potatoes.
2
Bring a large pot of salted water to a boil over high heat.
3
Add the potatoes, reduce heat and cook until just tender but still have a little bite.
4
Drain and place in a bowl to cool.
5
Combine the dressing ingredients in a blender and puree until smooth.
6
Season with salt and pepper.
7
Once potatoes are cool toss with dressing and set aside on salad platter.
8
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.
9
Toss well and place on top of the sweet potatoes to serve as a complete salad.

370

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 4 large sweet potatoes, peeled and cut into 1-inch cubes, Kosher salt, 1/2 cup grated carrot, 1 tablespoon grated ginger, and more.

Yes, Asian Sweet Potato Salad with Cucumbers, Dates and Arugula falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Asian Sweet Potato Salad with Cucumbers, Dates and Arugula

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions