Ingredients
Equipment
Method
- Bring a large pot of salted water to a boil. Blanch the sweet potato shoots for 2-3 minutes until bright green and tender. Drain in a colander and rinse with cold water to stop the cooking process.
- In a small bowl, combine diced tomatoes, sliced red onions, lemon or lime juice, zest, minced garlic, chopped chili pepper, fish sauce, salt, and black pepper. Toss until well combined and let marinate for 5-10 minutes.
- Once the sweet potato shoots have cooled, combine them with the marinated tomato and onion mixture in a large mixing bowl. Toss gently but thoroughly.
- Taste and adjust the salt and seasoning as needed. Drizzle the vegetable oil over the salad and give it one final toss to ensure everything is evenly coated.
Nutrition
Notes
Don't skip the marinating step for the tomato mixture to allow flavors to develop. If sweet potato shoots are unavailable, substitute with watercress, spinach, or young pea shoots. Drain the blanched shoots well to avoid a watery salad. Adjust the heat level by using more or less chili pepper. Serve immediately for the best flavor and texture.
