Thai Sweet Potato and Sugar Snap Pea Salad

- Oxygen Magazine, July 06

I have brought this to family BBQs and everyone liked it.

Makes 12 servings (small)

Dressing:
1/4c seasoned rice vinegar
1/4c low sodium soy sauce
3 tbsp Smart Balance omega blend mayo
4 tsp fresh ginger, minced
½ tbsp roasted sesame oil
5 cloves garlic, minced (2 ½ tsp pre-minced)
1.5 tbsp natural peanut butter
2 tsp chili garlic sauce
1.5 tsp sugar-free maple syrup

Salad
2 lbs yams, peeled and cut into ½ inch cubes
2 cups (one bag) sugar snap peas, cut into ½ inch pieces
1/2c sliced green onion
1/4c dry-roasted unsalted peanuts, chopped

Place the sweet potatoes on a large saucepan with enough water to cover and bring to a boil, then cook about 7 minutes, until tender but not mushy (test with a fork). Drain and rinse under cold water.

In a blender, mix dressing ingredients on low speed until smooth.

Once the sweet potatoes are cool, put them in a large bowl, add the sugar snap peas, onions and dressing. Mix thoroughly and cover with plastic wrap. Refrigerate for at least 2 hours before serving. Garnish with peanuts before serving.

Nutrients per 128g serving:
Calories 182
Fat 7g
Cholesterol 0
Carbs 27g
Fiber 4g
Protein 4g

this salad is a good source of potassium, magnesium and phosphorous, as well as tasty!