Featured Recipe
Sweet Potato Broccoli Salad
By Kate
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Roasted sweet potato chunks with crisp-tender broccoli and blanched corn. Radishes sliced thin for crunch. Served cold tossed in tangy nuoc cham sauce with shredded cooked chicken. Finished with spicy mayo drizzle, fresh cilantro, crushed peanuts, and lime wedges. Balanced textures and bright flavors. Techniques focus on roasting timing, proper blanching, and mixing to avoid sogginess.
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Prep:
35 min
Cook:
35 min
Total:
Serves:
4 servings
salad
vegan option
healthy meal
meal prep
Introduction
Sweet potatoes roasting. That earthy-sweet aroma saturates the kitchen. You want chunks browned—not mushy. Broccoli tossed raw with corn, radishes, scallions. Fresh, crisp, not drenched—texture matters. The nuoc cham soak softens veggies while keeping a bite. Too wet? The salad turns limp, flavor dulls. Chicken shredded cold folds in last, keeps the salad cool, makes it substantial. Mayo drizzle adds creamy heat—cut with brightness from lashings of lime and fresh coriander greenery. Toasted peanuts crunch. Salt, fat, acid, sweet, crunch, chew. Keep components separate where texture demands. Roast sweet potato right—not underdone, not falling apart. Timing is everything. The difference between meh and memorable.
Ingredients
About the ingredients
Adjust sweet potatoes by size—aim for uniform chunks for even roasting. Oil quantity varies based on potato dryness; do not drown cubes. Frozen corn must be blanched quickly in boiling water (1-2 minutes max) then ice bathed to preserve bite and color—blanched but crisp. Radishes provide sharpness; if unavailable, turnips or fresh cucumber slices stand in. Nuoc cham sometimes harsh—balance with honey or maple syrup if too sharp. Shredded chicken can be pre-cooked thighs for moistness; leftover roast chicken works well. Peanuts add crunch but slippery ground nuts like almonds or pecans offer different mouthfeel. Coriander stems have bold flavor—don’t discard. Lime juice brightens—never substitute with vinegar here, acid note differs.
Method
Technique Tips
Oven preheat critical for caramelization; cold pan keeps potatoes steaming not roasting. Spread potatoes single layer, spaced. Flip for golden all around; lightly browned edges snap crisp. Check doneness by piercing cubes gently—should catch slight resistance, not flop. Vegetables soak in nuoc cham to soften but drain thoroughly or salad sogs. Drain with spoon pressure, avoid heavy pressing to preserve texture. Mix chicken in cold to avoid wilting veggies and diluting sauce. Assemble hot base and cold topping fast to avoid steam wilt. Mayonnaise drizzle should be thin ribbons, too much masks. Lime juice last step to keep brightness alive. Peanuts crushed fresh punch over pre-ground powder lacks this. Serve soon after assembly.
Chef's Notes
- 💡 Use uniform sweet potato cubes for roasting. Size matters here. Messy chunks burn while smaller pieces can mush. Aim for 2-3 cm. Dark, caramelized edges look good.
- 💡 Don’t crowd sweet potatoes on the baking sheet. Let them breathe, crisp not steam. Flip halfway for evenness. Watch closely when roasting. Timing—everything.
- 💡 Blanch frozen corn fast. Boil water, ice bath ready. 1-2 minutes max. Keep that vibrant color. For radishes, consider turnips as a swap. Crunch needed.
- 💡 Coriander stems have flavor. Don’t toss them. They’re essential for depth. Shredded chicken? Could be thigh meat for moisture. Roast leftovers work fine too.
- 💡 Spicy mayo drizzle—use a thin hand. Too much coats and hides. Balance creaminess with sharp lime juice. Squeeze fresh right before serving for brightness.
