- Rating:
- Servings:
- 6
- Difficulty:
- Total Time:
- Recipe By:
- Martin Yan
Ingredients
- 3/4 pound Organic Sweet Potatoes
- 2 cups Bean Sprouts
- 1 Organic Mango cut into 1/2 inch cubes
- 1 Pineapple peeled and cut into 1/2 inch cubes
- 1/2 Hot House Cucumbers (English Cucumbers) halved length and thinly sliced
- 1/4 small Jicama peeled and cut into 1/2 inches cubes
Dressing
- 2 Jalapeno Chile (use Red Jalapeno Chiles) seeded
- 1/4 cup Lemon Juice
- 2 tablespoons Brown Sugar Packed
- 2 tablespoons Peanut Butter
- 2 tablespoons Soy Sauce
- Organic Iceberg Lettuce
Directions
In a medium pan, boil sweet potatoes in water to cover until tender when pierced, 20-30 minutes. Drain and let cool. Peel and cut into 0.5 inches cubes, and place in a large bowl. Add the bean sprouts.
To the sweet potatoes and bean sprouts, add the mango, pineapple, cucumber, and jicama. Cover and chill until ready to serve.
In a blender, process the dressing ingredients until smooth.
Pour dressing over salad and toss. Arrange on a lettuce lined serving plate.
