"Looking for a vibrant and flavorful Asian-inspired salad? Our recipe for Asian Sweet Potato Salad with Cucumbers, Dates, and Arugula is sure to tantalize your taste buds. This salad is packed with a medley of textures and flavors, from the sweet and earthy sweet potatoes to the crispy cucumbers, chewy dates, and peppery arugula. Topped with a zesty dressing made with ginger, soy sauce, and sesame oil, this salad is a perfect balance of sweet, savory, and tangy. It's a great side dish or light meal for lunch or dinner and can be easily customized to suit your preferences. So get ready to embark on a culinary journey to the East with our recipe for Asian Sweet Potato Salad — a delightful and refreshing salad that will surely become a favorite."
Check out the recipes below so you can choose the best recipe for yourself!
SWEET POTATO AND ARUGULA SALAD
Provided by Katie Lee Biegel
Categories side-dish
Time 1h25m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F. Spray a baking sheet with nonstick cooking spray.
- Toss the sweet potatoes in a large bowl with the olive oil, 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared baking sheet and bake for 20 minutes. Stir the potatoes and continue to bake until fork-tender, an additional 15 to 20 minutes. Let cool completely.
- In a large bowl, combine the cooled sweet potatoes, arugula and scallions. In a small bowl, whisk the mayonnaise with the lemon juice and Parmesan; season with salt and pepper. Just before serving, toss the dressing with the sweet potato and arugula mixture to coat.
ASIAN POTATO SALAD
Want to try a new and completely different potato salad? Then look no further. The ingredients - bok choy, cilantro, soy sauce and sesame oil - blend together beautifully to give a unique Asian slant to a potato salad.
Provided by NainInCandia
Categories Salad Potato Salad Recipes Red Potato Salad Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside.
- Meanwhile, bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, cool, and chop into bite-size chunks.
- To make the dressing, mix together the mayonnaise, sugar, soy sauce, sesame oil, mustard powder, and salt.
- Combine the potatoes, bacon, bok choy, red pepper, green onion and cilantro in a large bowl. Pour over dressing and mix well. Refrigerate for at least one hour to allow flavors to blend, and serve.
Nutrition Facts : Calories 280.8 calories, Carbohydrate 20 g, Cholesterol 12.7 mg, Fat 21.2 g, Fiber 2.5 g, Protein 3.8 g, SaturatedFat 3.4 g, Sodium 319.8 mg, Sugar 1.3 g
ASIAN CUCUMBER AND PEANUT SALAD
A fresh cucumber salad with a real kick! My mom adds rice noodles making it a great lunch or dinner add-on. I prefer it as it is.
Provided by tammyn316
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 1h20m
Yield 4
Number Of Ingredients 11
Steps:
- Heat vegetable oil in a small skillet over medium heat; cook and stir garlic until softened and lightly browned, about 5 minutes. Set garlic aside to cool.
- Whisk vinegar and sugar in a salad bowl until sugar has dissolved; add chili-garlic sauce, fish sauce, coriander, cooked garlic, and red pepper flakes until thoroughly combined. Stir in cucumbers, peanuts, and green onions to coat with dressing. Refrigerate at least 1 hour to overnight.
Nutrition Facts : Calories 155.1 calories, Carbohydrate 12.5 g, Fat 10.5 g, Fiber 2.9 g, Protein 5.8 g, SaturatedFat 1.5 g, Sodium 438.1 mg, Sugar 4.5 g
POTATO-ARUGULA SALAD WITH CUCUMBER VINAIGRETTE
Provided by Molly O'Neill
Categories weekday, salads and dressings
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Place the potatoes in a saucepan, cover with water and bring to a boil. Reduce heat and simmer until potatoes are tender, about 15 minutes. Drain and let cool. Place in a large bowl and toss well with the arugula. Mix in the vinaigrette and season with salt and pepper to taste. Serve cold or at room temperature.
Nutrition Facts : @context http, Calories 232, UnsaturatedFat 12 grams, Carbohydrate 22 grams, Fat 16 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 481 milligrams, Sugar 3 grams
ARUGULA SALAD WITH ROASTED SWEET POTATOES AND MUSHROOMS
This colorful salad is hearty enough to serve as a main course.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Time 1h
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees. On 2 large, rimmed baking sheets, toss together sweet potatoes, mushrooms, cumin, and oil; season generously with salt and pepper. Roast, rotating sheets halfway through, until vegetables are tender, browned, and dry, about 40 minutes. Reserve 4 cups sweet potatoes and mushrooms (see Cook's Note below).
- In a large bowl, combine arugula with the sauteed corn and 6 cups of the roasted sweet potatoes and mushrooms; toss until arugula wilts slightly. (If you don't have leftover sauteed corn, dress the salad with a simple vinaigrette.) Serve immediately, topped with tortilla strips and crumbled goat cheese, if desired.
Nutrition Facts : Calories 408 g, Fat 13 g, Fiber 10 g, Protein 11 g
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the taste of your salad.
- Don't overcook the sweet potatoes. They should be tender but still have a little bit of a bite to them.
- Add the dressing just before serving. This will prevent the salad from getting watery.
- Serve the salad immediately. It is best enjoyed fresh.
Conclusion:
This Asian sweet potato salad is a delicious and healthy dish that is perfect for a summer meal. It is packed with fresh vegetables and fruits, and the dressing is light and refreshing. This salad is also very easy to make, so it is perfect for busy weeknights.
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