Colcannon Inspired, Spicy Asian Sweet Potato Salad

Name: Colcannon Inspired, Spicy Asian Sweet Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Potato Salad; 2 pounds (about 4 small) sweet potatoes (I used Japanese sweet and purple potatoes); 1 cup kimchi; 1 ripe avocado, medium sized; 2 handfuls shredded seaweed (nori), or to taste (optional); Kimchi; 1 medium head of green cabbage; kosher or sea salt; 1 carrot, julienned; 5 clove of garlic, minced; 1 inch piece of ginger, peeled and minced; 1 bunch green onion, cut into 2 inch batons; 1/2 cup Korean chili powder; 1/4 cup fish sauce

Servings: persons

Potato Salad
2 pounds (about 4 small) sweet potatoes (I used Japanese sweet and purple potatoes)
1 cup kimchi
1 ripe avocado, medium sized
2 handfuls shredded seaweed (nori), or to taste (optional)
Kimchi
1 medium head of green cabbage
kosher or sea salt
1 carrot, julienned
5 clove of garlic, minced
1 inch piece of ginger, peeled and minced
1 bunch green onion, cut into 2 inch batons
1/2 cup Korean chili powder
1/4 cup fish sauce

1
["Preheat oven to 400 F. Line a baking sheet with parchment paper.", "(Peel potatoes if desired) Cut sweet potatoes into 1 inch cubes. Roast for about 25 minutes, until the potatoes are easily pierced with a knife.", "Scoop the flesh of the avocado into a large bowl and mix with kimchi. When the potatoes have cooled, add to the bowl of avocado and kimchi. Sprinkle with shredded seaweed (nori) if using", "Chop cabbage into bite sized chunks and place into a large container or bowl. Between each layer of cabbage, sprinkle liberally with salt. Place a (clean) weight on top and allow to sit for at least 12 hours, 18-24 hour preferred. [For the weight, I placed a plate on top and placed a pot filled with water on top.", "Rinse the cabbage. Add the julienned carrots. In a separate bowl, mix the green onion batons, minced garlic, minced ginger, chili powder, and fish sauce. Add to the cabbage/carrot mixture. Mix thoroughly, coating all the cabbage and carrot.", "Place the kimchi into a large mouthed jar, making sure to ""bruise"" the cabbage to allow it to release liquid. I used a pestle to tamp down the cabbage. Leave about an inch of room from the lip of the jar. Seal tightly and allow to ferment, away from heat and sun for about 2 days (or to desired level of ""tartness"")."]

241

kcal

Calories

Carbs

Protein

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

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: Potato Salad, 2 pounds (about 4 small) sweet potatoes (I used Japanese sweet and purple potatoes), 1 cup kimchi, 1 ripe avocado, medium sized, and more.

Yes, Colcannon Inspired, Spicy Asian Sweet Potato Salad 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!