Asian Yam Salad



Serving size

about 1 cup
60 Minutes
>60 minutes

This recipe can be multiplied and keeps well, refrigerated, 3-4 days.

Asian Yam Salad


24 ounce Yam, raw
4 tsp. Sesame oil
2 tsp. Rice Vinegar
4 tsp. Low sodium soy sauce (or gluten-free tamari sauce
1 to taste Black pepper
1 tsp. Five Spice Powder
1/2 tsp. Ground ginger
4 medium Green onions (sliced crosswise)
1 cup Fresh edamame (shelled soybeans) (thawed)


Preheat the oven to 325°F.

Place yams in the oven and bake for about 35 minutes, or until a knife slips in with minimal resistance.

Remove from the oven, let cool and then refrigerate.

When chilled cut into 1/2 inch cubes.

Place the sesame oil, vinegar, soy sauce, pepper, five spice powder and ground ginger in a mixing bowl. Whisk until blended.

Add the yams, scallions and edamame.

Toss until well blended. Chill for at least 6 hours before serving.

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Special Diet Information

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GERD / Acid Reflux

This recipe contains GERD triggers and those with GERD may wish to avoid it.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is NOT safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten. Use gluten-free tamari sauce in this dish.


This is a low sodium recipe.

Recipe Notes

Yams are a major part of Asian diets and this is a simple, flavorful salad that will go well with a simple grilled fish filet or chicken breast.

"Why is edamame always ready to expire? It's so urgent for a vegetable. Edamame. It sounds like an assisted form of suicide. Is there an advertising concept in this?"

Suzanne Finnamore, Author