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Kitchen Guy's
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3 large sweet potatoes, peeled and sliiced
1/2 cup red bell pepper, diced 3 green onions, sliced 1/2 cup Snow pea pods, whole, blanched 3/4 cup Savoy cabbage, sliced 1/2 cup bok choy, bunch, small, sliced 2 tablespoons sesame seeds, toasted 1/4 cup red wine vinegar |
1 large garlic clove, minced
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Here's how to make it:
Roast sweet potato slices until soft, making sure not to overcook. Let cool in a bowl, then add bell peppers, green onions,
snow peas, cabbage, and bok choy. Toss gently to distribute the vegetables evenly in the bowl.
Make the Asian vinaigrette by combining red wine vinegar, garlic, ginger, soy sauce, canola oil, brown sugar and sesame oil
in a jar or cruet. Shake vigorously to blend.
Pour dressing over salad and toss again. Serve topped with toasted sesame seeds.