Sweet-Potato Salad with Spicy Peanut Dressing |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Great with: Grilled hoisin-glazed ribs, pork chops, or chicken satay. Ingredients:
1/4 cup rice vinegar |
1/4 cup soy sauce |
3 tablespoons mayonnaise |
4 teaspoons minced peeled fresh ginger |
4 teaspoons toasted sesame oil (such as asian) |
4 garlic cloves, minced |
1 tablespoon peanut butter |
2 teaspoons chili-garlic sauce |
1 1/2 teaspoons golden brown sugar |
2 pounds red-skinned sweet potatoes (yams), peeled, cut into 1/2-inch cubes |
1 1/2 cups sugar snap peas, cut crosswise into 1/2-inch pieces |
1 cup thinly sliced green onions |
1/3 cup coarsely chopped dry-roasted peanuts |
Directions:
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.
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