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?
1 medium sweet potato, peeled and diced
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!