Ingredients

• 4 large sweet potatoes, peeled and cut into 1-inch cubes
• Kosher salt
• 1/2 cup grated carrot
• 1 tablespoon grated ginger
• 2 tablespoons rice vinegar
• 2 tablespoons mirin rice wine
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1/2 cup mayonnaise
• Salt and freshly ground black pepper
• 4 cups lightly packed Israeli arugula
• 1/2 hothouse cucumber, finely sliced
• 1 cup fresh picked cilantro leaves
• 1 cup dates, pitted and cut in 1/2
• 2 cups crispy wonton strips
• 1 lemon, juiced
• Olive oil
• Splash soy sauce
• Kosher salt and freshly ground black pepper

Instructions

1. Begin by peeling and dicing sweet potatoes. Bring a large pot of salted water to a boil over high heat. Add the potatoes, reduce heat and cook until just tender but still have a little bite. Drain and place in a bowl to cool.
2. Combine the dressing ingredients in a blender and puree until smooth. Season with salt and pepper. Once potatoes are cool toss with dressing and set aside on salad platter.
3. Combine ingredients in a large mixing bowl and dress with lemon juice, olive oil, to taste, a splash of soy sauce, and a little salt and pepper. Toss well and place on top of the sweet potatoes to serve as a complete salad.