Burmese Style Squash and Sweet Potato Salad
Healthy and refreshing, load this Burmese style salad up with fresh, local veggies.
½ cup shredded cabbage
½ cup sprouts
½ cup orange squash - steamed and diced into medium cubes
½ purple sweet potatoes - steamed and diced into medium cubes
½ cup of 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
In a medium saucepan cook green beans in boiling, salted water for 1-2 minutes until tender, but crunchy.
Strain and chill in an ice water bath.
On a large plate pile all of the ingredients in a circle separately with the cabbage in the center and the sesame seeds, jalapeño and peanuts sprinkled over top.
In a small bowl, whisk together the ingredients for the lemon vinaigrette and drizzle it over the entire salad.
Toss table side and serve.