2 medium sweet potatoes (400 g)
1 cup of white beans, rinsed and cut into 0.5 cm pieces (125 g)
2 green scallions
1 1/3 cups of shredded red cabbage (200 g)
2 tablespoons of toasted peanut butter
For the dressing
1/4 cup of rice vinegar (60 ml)
2 tablespoons of soy sauce
1/4 cup of sesame oil (60 ml)
1/2 teaspoon of grated ginger
1/2 teaspoon of ground black pepper
1 small garlic clove, minced
1/2 teaspoon of ground cinnamon
2 medium sweet potatoes (400 g)
1 cup of white beans, rinsed and cut into 0.5 cm pieces (125 g)
2 green scallions
1 1/3 cups of shredded red cabbage (200 g)
2 tablespoons of toasted peanut butter
For the dressing
1/4 cup of rice vinegar (60 ml)
2 tablespoons of soy sauce
1/4 cup of sesame oil (60 ml)
1/2 teaspoon of grated ginger
1/2 teaspoon of ground black pepper
1 small garlic clove, minced
1/2 teaspoon of ground cinnamon
Wash and peel the sweet potatoes
Cut them in half lengthwise and slice into 0.5 cm thick pieces
Place in a large pot and cover with water
Bring to a boil over medium heat
Cook for about 5 minutes or until tender, then drain and let cool
While that's happening, repeat the process with the white beans
Prepare the dressing: In a bowl, whisk together the rice vinegar, soy sauce, sesame oil, grated ginger, ground black pepper, minced garlic, and ground cinnamon
Place the sweet potatoes in a bowl and drizzle with 1 tablespoon of the dressing
Do the same with the white beans, placing them in another bowl
Cover both bowls with plastic wrap and refrigerate for 1 hour
Wash and slice the green scallions into thin diagonal strips
Set aside
When ready to serve, add the scallion to the remaining dressing and stir in the shredded red cabbage
Place in a serving dish and arrange the sweet potatoes and white beans on top
Sprinkle with toasted peanut butter and serve
285 calories per serving
Note: To get thin strips of red cabbage, remove the leaves, wash them, stack some and roll tightly like a croissant
Cut as finely as possible with a sharp knife
Alternatively, wash the entire head of cabbage well, cut it in half lengthwise, and shred with a vegetable cutter
Rinse well, dry, and use in the salad.
