Sweet Potato Salad

Fan Sui Sah Lud

Preparation info

    • Difficulty

      Easy

Appears in

Eileen Yin-fei Lo's New Cantonese Cooking

Eileen Yin-fei Lo's New Cantonese Cooking

By Eileen Yin-Fei Lo

Published 1988

  • About

This is my variation on a traditional Chinese salad preparation in which a vegetable is thinly cut, or julienned, and then marinated overnight in a mixture of vinegar, sugar, and salt. I use this dressing with turnips, white radishes, and young ginger.

Ingredients

  • pounds sweet potatoes or yams
  • 3 tablespoons white vinegar
  • 1

Method

  1. Peel, wash, and dry the sweet potatoes. Cut into 2-inch-by-¼-inch julienne strips. Place in a large bowl and add the vinegar, sesame oil, sugar, and salt. Stir to mix thoroughly, cover, and refrigerate overnight.
  2. Before serving, remove the salad from refrigerator, add the chopped coriander, and toss together. Arrange the radicchio leaves on individual plates an