Think of this as the perfect side dish to serve with anything you are pulling out the soy sauce for, like teriyaki chicken or sesame ribs. Pick up a packet of wonton strips at your local Chinese restaurant.


  • 3 large sweet potatoes, peeled and cut into 1-inch cubes
  • Kosher salt

Carrot-Ginger Dressing

  • ½ cup grated carrot
  • 2 teaspoons grated peeled fresh ginger
  • 2 tablespoons rice vinegar
  • 2 tablespoons mirin (sweetened rice wine)
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon toasted sesame oil
  • ½ cup mayonnaise
  • 4 cups lightly packed arugula
  • ½ hothouse cucumber, finely sliced
  • 1 cup pitted and halved dates
  • 1 cup fresh cilantro leaves
  • 2 cups crispy wonton strips
  • Juice of 1 lemon
  • Freshly ground black pepper


Place the sweet potatoes in a saucepan with salted water to cover. Bring to a simmer over medium heat and cook for 15 to 20 minutes until just tender; they should still have a little bite. Drain and cool.

Make the Dressing

Combine the carrot, ginger, vinegar, mirin, soy sauce, sesame oil, and mayonnaise in a blender and puree until smooth. Transfer the cooled potatoes to a bowl and toss with the dressing.

Combine the arugula, cucumbers, dates and cilantro in a large mixing bowl. Add the lemon juice and a little salt and pepper and toss well. Top the dressed potatoes with the arugula salad and garnish with the wonton strips.