Asian Yam Salad
Servings
4Serving size
about 1 cup
COOKING TIME
60 Minutes
CHILLING TIME
>60 minutes
This recipe can be multiplied and keeps well, refrigerated, 3-4 days.
Ingredients
| 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) |
Instructions
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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Lactose
This recipe is safe for those who are lactose intolerant.
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.