This cold yam salad is flavoured with brown sugar, rice vinegar, Dijon mustard and hot pepper sauce. Serve it as a side dish at a summer backyard barbecue or picnic.

Yield: Serves 6.



  • 8 cups cubed peeled yams
  • 1/3 cup rice vinegar
  • 2 tbsp packed golden brown sugar
  • 1 tsp Dijon mustard
  • 1 tsp hot pepper sauce
  • 1/2 tsp salt
  • 2 tbsp canola oil
  • 1 cup thinly sliced celery
  • 1/2 cup sliced green onions
  • 1/4 cup diced red bell pepper
  • 1/4 cup diced green bell pepper
  • 2 tbsp chopped fresh parsley
  • 1 tsp finely chopped seeded jalapeno pepper


  1. Cook yams in boiling salted water just until tender; drain. Transfer yams to a bowl. Cool to room temperature.
  2. Meanwhile, to prepare dressing, whisk together vinegar, brown sugar, mustard, hot pepper sauce and salt until combined. Gradually whisk in oil until blended.
  3. Combine celery, green onions, bell peppers, parsley, jalapeno pepper and yams in a large bowl. Add dressing and stir gently to combine.
Nutritional analysis per serving:


308 calories, 5.1 g fat, 3.6 g protein, 62.9 g carbohydrate, 9.1 g fibre, 293 mg sodium


Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.