Kimchi & Sweet Potato Salad

Name: Kimchi & Sweet Potato Salad
Yield: 4 servings
Cuisine: British
Ingredients: 1 Sweet Potato *about 400g; 100-200 g Green Beans *cut into bite-size pieces; 1 bag (120 g) Baby Spinach; 1-2 teaspoons Sesame Oil; 1/2 cup Kimchi *add more if you like; Toasted Sesame Seeds

Hiroko Liston @hirokoliston

Melbourne, Australia

On the other day, when I shared my ‘Kimchi Potato’ recipe on my Facebook page, a Canadian man posted his comment that he loved Kimchi & Sweet Potato. He also posted a photo of a dish of Kimchi & Sweet Potato that he cooked. That photo inspired me to make this recipe. Kimchi & Sweet Potato is a great combination.

Hiroko Liston @hirokoliston

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Ingredients

4 servings

1Sweet Potato *about 400g
100-200 gGreen Beans *cut into bite-size pieces
1 bag (120 g)Baby Spinach
1-2 teaspoonsSesame Oil
1/2 cupKimchi *add more if you like
Toasted Sesame Seeds

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Steps

1

Peel Sweet Potato, cut into bite-size pieces. Steam Sweet Potato and Beans until soft. *Note: Beans can be boiled, but do not boil Sweet Potato as it will turn watery.
2

Place Baby Spinach in a heat-proof mixing bowl and microwave for 1 minutes OR until wilted. Add Sesame Oil and Kimchi, and combine.
3

Add cooked Sweet Potato and Beans, and mix to combine. Allow to cool. Sprinkle with some Toasted Sesame Seeds and enjoy.