Sweet Potato Asian Salad {Packed Lunch Series}

Sweet Potato Asian Salad.jpg

This salad greatly resembles another Packed Lunch series entry: the Sesame Edamame Salad.

This time, I omitted the avocado, and decided to include some sweet potato.  The soft, warm sweet potato balanced out the crunch cabbage and carrot.  The sweetness counteracted the slight tang of the cabbage and rice vinegar in the dressing.

carrot

I love both versions, but for the winter months, I believe I prefer this version to the avocado version.  Who can say no to roasted root vegetables in the wintertime?

last

The Recipe

Ingredients

1 medium sweet potato, peeled and diced

olive oil

garlic powder

onion powder

salt

1/4 small red cabbage, shredded

2 medium carrots, peeled and julienned

1/3 c edamame, boiled and shelled

1/3 c fresh snow peas, cut in half

1 Tbsp Sesame oil-soy sauce-garlic vinaigrette

Servings: 2 salads

Heat oven to 450oF.  Spread the diced sweet potato out on a baking sheet.  Mist with olive oil, garlic, onion, and salt.  Toss to coat, and spread evenly on a baking sheet.  Bake until lightly brown on the edges, and soft in the middle (about 30-45 minutes).  Prepare the cabbage, carrots, snow peas, and edamame while the sweet potato is roasting.  Combine ingredients and toss with the vinaigrette.  Enjoy!

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