japanese sweet potato & tropical date salad stack
My love of Asian flavors inspired me to create a whole new twist on potato salad. I chose Japanese sweet potatoes to mix with red miso, ginger-soy, sambal and combined with whipped cream cheese. Then, I mixed carrot, cucumber, peppers, cashew, pineapple and dates together and dressed lightly for a sweet and spicy topping to compliment the savory potato base and topped with hard boiled egg. Cilantro garnishes the dish, and this beauty is delicious as well as beautiful! I hope you'll try it and enjoy it as much as we do!
prep time
20 Min
cook time
20 Min
method
---
yield
6 serving(s)
Ingredients
- JAPANESE SWEET POTATO SALAD:
- 4 cups cubed japanese sweet potato (peeled)
- 1 - celery stalk, diced
- 1/2 cup rough chopped sweet red onion
- 1 tablespoon rice vinegar
- 1 tablespoon ginger flavored soy sauce
- 1/2 large lime, juiced
- 1 teaspoon sesame oil
- 2 teaspoons sambal oelek
- 1 tablespoon red miso
- 2 tablespoons honey
- 1 teaspoon yellow mustard
- 1/8 teaspoon allspice, ground
- 1/4 teaspoon garlic powder
- 1/2 cup whipped cream cheese
- 2 tablespoons chipotle flavored mayo sandwich spread
- TROPICAL DATE SALAD TOPPING:
- 1/2 cup diced fresh pineapple
- 1 - carrot, grated
- 1/2 cup thinly sliced english cucumber
- 1/2 - red bell pepper, diced
- 1 small jalapeno pepper, diced
- 1/4 cup rough chopped sweet red onion
- 1/4 cup raw cashews, chopped
- 1/4 cup rough chopped cilantro
- 4 large fresh dates, pitted and diced
- 1/2 large lime, juiced
- 2 tablespoons olive oil, extra virgin
- 1/2 teaspoon kosher salt
- 1/8 teaspoon ground white pepper
- GARNISH:
- 3 large eggs, hard boiled
- 1/2 teaspoon paprika
- 1/4 cup rough chopped cilantro
How To Make japanese sweet potato & tropical date salad stack
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Step 1Place cubed potato into a large saucepan and cover with cold water, add 1 teaspoon kosher salt, and bring to a boil. Reduce heat and cook until cubes are tender, about 8 minutes. Drain and cool for 10 minutes, then partially mash. Mix remaining Japanese Sweet Potato Salad ingredients together in a medium bowl, add the potatoes and mix well. Cover and chill for 1 hour minimum.
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Step 2In a medium bowl, add all of the Tropical Date Salad Topping ingredients and mix. Cover and chill.
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Step 3Place eggs in a small saucepan, and cover with water. Cover, bring water to a boil, turn off heat and let sit for 10 minutes. Drain and place eggs into ice water and peel when cooled.
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Step 4To serve, first drain the salad topping. Divide potato salad onto 6 equal portions on serving plates and form into a flat-topped disk on the plates, then place a mound of Tropical Date Salad Topping on each. Cut each egg in half lengthwise and place a half, yolk side up, on top of each stack. Sprinkle eggs with equal portions of the paprika, garnish with cilantro and serve.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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