Burmese Style Squash and Sweet Potato Salad Recipe
Category
Lunch
Servings
2
Prep Time
20 minutes
Cook Time
15 minutes
Healthy and refreshing, load this Burmese style salad up with fresh, local veggies.
Author:Sarah, HUC
Ingredients
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
Sriracha
Lemon Vinaigrette
Directions
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.
Recipe Note
To make it easier, check out our online store to get some ready-made squash and sweet potato.
Leave a comment
Please note, comments must be approved before they are published