Ingredients
- 1/4 cup rice vinegar
- 1/4 cup soy sauce
- 3 tablespoons mayonnaise
- 4 teaspoons minced ginger root (peeled)
- 4 teaspoons sesame oil (toasted seed oil)
- 4 garlic cloves, minced
- 1 tablespoon peanut butter
- 2 teaspoons chili-garlic sauce (found in the Asian food section)
- 1 1/2 teaspoons brown sugar
- 2 pounds sweet potatoes (or yams, peeled and cut into 1/2 inch cubes)
- 1 1/2 cups snap peas (cut cross-wise into 1/2 inch pieces, sugar snap peas)
- 1 cup green onions, sliced
- 1/2 cup peanuts, chopped (dry-roasted)
How to Make
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Step 1: In a bowl whisk together the first 9 ingredients (-brown sugar).
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Step 2: In a saucepan add enough water to reach the depth of 1/2 inch or so and bring to a boil and then add the sweet potatoes and cook until tender (5 minutes); drain; let cool.
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Step 3: In a large salad bowl combine the cooked sweet potatoes, dressing, peas and green onions; toss and season with salt and pepper (***may be made 4 hours ahead and covered and refrigerated). Sprinkle salad with peanuts.
We hope you enjoy this recipe!
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