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Pickled Sweet Potato Salad

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  • Author: Living the Gourmet
  • Total Time: 15 minutes


Units Scale
  • 3 medium sized sweet potatoes - peeled and sliced very thin
  • About a 3-inch piece of fresh ginger - peeled and sliced very thin
  • 1 bunch of spring onions (scallions) - sliced thin
  • 1 1/2 tsp. of fresh ground sea salt
  • 1 tsp. of fresh ground black pepper
  • 1 cup of white vinegar
  • 2/3 cup of sugar
  • 1 tsp. of sesame oil


  1. Wash the potatoes with cold water and pat dry. Peel the skin off the potatoes and slice them very thin.
  2. The key to slicing very thin is a good knife that is sharpened.
  3. Place the peeled potatoes in a large bowl.
  4. Slice the ginger very thin and add to the bowl and toss.
  5. Slice the spring onions very thin and add to the bowl and toss.
  6. Add the sugar, salt, black pepper and toss.
  7. Add the vinegar and sesame oil and toss.
  8. Cover and refrigerate until ready to serve.
  9. This recipe should be made at least and hour ahead of serving so that the flavors will incorporate and become more delicious.


*Prep Time does NOT include Inactive Prep Time

  • Prep Time: 15 minutes


  • Serving Size: 4
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