Asian Sweet Potato Salad with Cucumbers Dates and Arugula

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

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