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.


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?


The Recipe


1 medium sweet potato, peeled and diced

olive oil

garlic powder

onion powder


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!


9 thoughts on “Sweet Potato Asian Salad {Packed Lunch Series}

Thoughts? Comments? Questions? Concerns?

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s