Best 2 Asian Sweet Potato Salad With Cucumbers Dates And Arugula Recipes

Indulge in a symphony of flavors with our tantalizing Asian Sweet Potato Salad, where roasted sweet potatoes, crisp cucumbers, sweet dates, and peppery arugula dance together in a vibrant harmony. Drizzled with a tangy dressing made from zesty lime juice, savory fish sauce, and a hint of honey, this salad is a delightful balance of sweet, sour, and savory notes. As a bonus, we've included three additional irresistible recipes: a refreshing Cucumber Salad with tangy rice vinegar, a crunchy Carrot and Cabbage Slaw with a creamy dressing, and a flavorful Quinoa and Black Bean Salad bursting with vibrant colors and textures. Get ready to embark on a culinary journey that will tantalize your taste buds and leave you craving more.

Let's cook with our recipes!

SWEET POTATO AND ARUGULA SALAD

Sweet Potato and Arugula Salad image

Provided by Katie Lee Biegel

Categories side-dish

Time 1h25m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Nonstick cooking spray, for spraying the baking sheet
6 cups 1/2-inch-diced sweet potatoes (4 to 6 large sweet potatoes; I leave the skin on but peeling is an option)
1 tablespoon extra-virgin olive oil
Kosher salt and freshly ground black pepper
2 cups loosely packed baby arugula
4 scallions, white and light green parts only, thinly sliced
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons grated Parmesan

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

Asian Potato Salad image

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

Ingredients

4 slices bacon, crisply cooked and crumbled
6 new red potatoes
1 ⅓ cups mayonnaise
1 teaspoon sugar
1 tablespoon soy sauce
1 teaspoon sesame oil
⅛ teaspoon dry hot mustard
⅛ teaspoon salt
¾ cup chopped bok choy
1 red bell pepper, seeded and diced
½ cup chopped green onion
¼ cup chopped fresh cilantro

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

Tips:

For the best flavor, use ripe sweet potatoes. Look for ones that are firm and have smooth, unblemished skin.
If you don't have time to roast the sweet potatoes, you can microwave them instead. Just prick them with a fork and microwave on high for 5-7 minutes, or until they are tender.
To make the dressing, simply whisk all of the ingredients together in a small bowl. You can adjust the amount of lime juice and honey to taste.
The salad is best served immediately after it is made. However, it will keep well in the refrigerator for up to 3 days.

Conclusion:

This Asian Sweet Potato Salad with Cucumbers, Dates, and Arugula is a delicious and healthy side dish that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a new salad recipe, give this one a try! You won't be disappointed.