Roasted Sweet Potato Chwinamul Salad
Roasted sweet potato chwinamul salad combines skin-on sweet potato cubes roasted at 200 degrees Celsius for 22 minutes with chwinamul blanched for just 20 seconds to preserve its distinctive herbaceous bitterness. A dressing of perilla oil, soy sauce, rice vinegar, and minced garlic delivers a rich nuttiness underscored by sharp acidity, which frames the sweet potato's natural sugars without masking them. Chickpeas contribute a mild, starchy body that balances the sweetness, while sunflower seeds and sesame seeds add scattered crunch. Tossing the salad while the sweet potato is still warm allows the dressing to absorb into the starchy surface rather than sliding off.
Adjust Servings
Instructions
- 1
Cube sweet potato with skin on and roast at 200C for 22 minutes, then cool slightly.
- 2
Trim tough stems, blanch chwinamul for 20 seconds, chill, and squeeze dry.
- 3
Shred red cabbage thinly and drain the chickpeas.
- 4
Whisk perilla oil, soy sauce, rice vinegar, and garlic to make the dressing.
- 5
Combine sweet potato, chwinamul, red cabbage, and chickpeas, then toss with dressing.
- 6
Finish with sunflower seeds and sesame seeds for crunch.
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