Burmese Style Squash & Okinawan Sweet Potato Salad

Name: Burmese Style Squash & Okinawan Sweet Potato Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 2
Ingredients: ½ cup palaʻai (steamed and peeled), diced medium; ½ cup ʻuala (steamed and peeled), diced medium; ½ cup shredded cabbage; ½ cup sprouts; ½ cup green beans, halved; ½ of a tomato, diced; ½ tsp jalapeño, seeded and chopped fine; 6 sprigs of cilantro; 1 yellow onion, slivered; 2 tbsp sunflower seeds; ½ tsp sesame seeds; 2 tbsp peanuts, roasted and crushed; ½ tsp fish sauce; ½ of a lemon; 1 clove of garlic; 2 tbsp canola oil; Sriracha

Rated 3 stars by 2 users

Servings

Prep Time

20 minutes

Cook Time

15 minutes

Not your typical salad. A healthy & refreshing Burmese-style salad made with Hawaiʻi grown ʻuala (sweet potato) & palaʻai (squash). Itʻs delicious & nutritious!

Author:

Sarah, Hawaiʻi ʻUlu Cooperative

Image of Burmese Style Squash & Okinawan Sweet Potato Salad

Ingredients

½ cup palaʻai (steamed and peeled), diced medium
½ cup ʻuala (steamed and peeled), diced medium
½ cup shredded cabbage
½ cup sprouts
½ cup green beans, halved
½ of a tomato, diced
½ tsp jalapeño, seeded and chopped fine
6 sprigs of cilantro
1 yellow onion, slivered
2 tbsp sunflower seeds
½ tsp sesame seeds
2 tbsp peanuts, roasted and crushed

Lemon Vinaigrette

½ tsp fish sauce
½ of a lemon
1 clove of garlic
2 tbsp canola oil
Sriracha

Directions

In a medium saucepan, cook green beans in boiling, salted water for 1-2 minutes until tender but crunchy.
Strain green beans and chill in an ice water bath.
On a large plate, pile all of the ingredients separately, circling around the cabbage in the center. Sprinkle sesame seeds, jalapeño and peanuts over top.
In a small bowl, whisk together the ingredients for the lemon vinaigrette and drizzle it over the entire salad.
Toss tableside and serve.