Burmese Style Squash & Okinawan Sweet Potato Salad
Dec 04, 2020
Burmese Style Squash & Okinawan Sweet Potato Salad
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
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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.
