Burmese Style Squash & Okinawan Sweet Potato Salad
Dec 04, 2020
Burmese Style Squash & Okinawan Sweet Potato Salad
Rated 3.0 stars by 2 users
Category
LunchAuthor:
Sarah, Hawaiʻi ʻUlu Cooperative
Servings
2
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!
Ingredients
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½ cup palaʻai (steamed and peeled), diced medium
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½ cup ʻuala (steamed and peeled), diced medium
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½ cup shredded cabbage
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½ cup sprouts
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½ cup green beans, halved
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½ of a tomato, diced
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½ tsp jalapeño, seeded and chopped fine
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6 sprigs of cilantro
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1 yellow onion, slivered
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2 tbsp sunflower seeds
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½ tsp sesame seeds
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2 tbsp peanuts, roasted and crushed
Lemon Vinaigrette
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½ tsp fish sauce
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½ of a lemon
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1 clove of garlic
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2 tbsp canola oil
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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.
Recipe Note
Make this tasty salad vegetarian, vegan, and gluten free by using a gluten-free soy sauce.
Try this delicious Chai Spiced Maple Pumpkin Cheesecake for dessert and Farm-to-Table Okinawan Sweet Potato Gnocchi for another ʻuala recipe!
