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Warm Japanese Yam & Shiitake Salad with Orange & Spicy Peanut Dressing
2 or 4 Serving Dinner

Warm Japanese Yam & Shiitake Salad

with Orange & Spicy Peanut Dressing

Tags: Gluten-Free, <600 Calories, Soy-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
420
FAT
18g
CARBOHYDRATES
58g
PROTEIN
11g

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INGREDIENTS

  1. 1 Japanese yam
  2. 6 oz shiitake mushrooms
  3. ¼ oz fresh cilantro
  4. 1 orange
  5. 1 jalapeño
  6. 1 lime
  7. 1 tbsp sesame oil
  8. 6 oz shredded red cabbage
  9. ¼ cup sliced almonds
  10. ¼ cup spicy peanut sauce
  11. 2 tsp vegetable oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut, peanut
Tools: Large nonstick skillet, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
420
FAT
18g
CARBOHYDRATES
58g
PROTEIN
11g

View Full Nutrition Label


Get Recipes Delivered

INSTRUCTIONS

1
Roast the yam

Preheat the oven to 425°F. Cut the Japanese yam into 1 inch cubes, place on a baking sheet, and toss with 2 tsp vegetable oil and a pinch of salt and pepper. Roast the diced Japanese yam until tender and slightly browned, 20 to 25 minutes.

2
Prepare the produce

Wipe the shiitake mushrooms clean with a damp kitchen towel, remove the stems, and thinly slice the caps. Pick the cilantro leaves from the stems. Peel the orange and cut into wedges. Thinly slice the jalapeño. Halve and juice the lime.

3
Cook the shiitakes

Heat just 2 tsp sesame oil in a large nonstick skillet over high heat. Add the sliced mushrooms and a pinch of salt. Cook, tossing occasionally, until browned and crispy, 3 to 5 minutes.

4
Finishing touches

Add the roasted Japanese yams, cooked shiitake mushrooms, cilantro leaves, orange wedges, sliced jalapeño, just half the lime juice, remaining sesame oil, shredded red cabbage, and almonds to a large bowl. Toss the warm Japanese yam and shiitake salad. Taste, and add salt and pepper as necessary.

5
Serve

Add the remaining lime juice and spicy peanut sauce to a small bowl and whisk until smooth. Divide the warm Japanese yam and shiitake salad between plates. Drizzle with spicy peanut dressing. Bon appétit!

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