Burmese Style Squash & Okinawan Sweet Potato Salad
Dec 04, 2020
Burmese Style Squash & Okinawan Sweet Potato Salad
Sarah, Hawaiʻi ʻUlu Cooperative
2
20 minutes
15 minutes
Main, Salad
Not your typical salad. A healthy & refreshing Burmese-style salad made with Hawaiʻi grown ʻuala (sweet potato) & palaʻai (squash). It's delicious & nutritious!
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.
