Asian-style sweet potato salad from Cook's Science: How to Unlock Flavor in 50 of Our Favorite Ingredients (page 190) by Guy Crosby Ph.D and Cook's Illustrated Magazine

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Notes about this recipe

  • hillsboroks on November 18, 2016

    This is a fabulous salad and a great way to change up how you serve sweet potatoes. I used the red skinned sweet potatoes and followed the recipe exactly the first time but didn't like the way the pea pods lost their crunch when added to the steamer pan with the sweet potatoes. So the second time I made this I simply blanched the pea pods in a separate pot of boiling water for 30 seconds and then plunged them into an ice water bath. Then I waited to add them and a few chopped green onions to the salad until the sweet potatoes were fully chilled. This worked great. Everyone who has tasted this salad has asked for the recipe.

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