Asian Sweet Potato Salad with Cucumbers, Dates and Arugula

4 large sweet potatoes, peeled

Carrot-Ginger Dressing


½ cup grated carrot
1 tablespoon grated ginger
2 tablespoons mirin rice wine
1 tablespoon low-sodium soy sauce
1 teaspoon toasted sesame oil
½ cup mayonnaise or vegan substitute


Begin by peeling and dicing sweet potatoes. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce heat and cook until just tender but still have a little bite. Drain and place in a bowl to cool. Combine the dressing ingredients in a blender and puree until smooth; season with salt and pepper. Once potatoes are cool, toss with dressing and set aside on salad platter.



4 cups lightly packed Arugula ½ hothouse cucumber, finely sliced
1 cup fresh picked cilantro leaves
1 cup dates, pitted and cut in half
2 cups crispy wonton strips
1 lemon, juiced
Olive Oil
Splash soy sauce
Freshly ground black pepper


Combine ingredients in a large mixing bowl and dress with lemon juice, olive oil, to taste, a splash of soy sauce and a little salt and pepper. Toss well and place on top of the sweet potatoes to serve as a complete salad.

*Recipe and image courtesy of Charlene Rainey, Nutrition Spokesperson for California Dates. Visit*