Colcannon Inspired, Spicy Asian Sweet Potato Salad

• Potato Salad
• 2 pounds (about 4 small) sweet potatoes (I used Japanese sweet and purple potatoes)
• 1 cup kimchi
• 1 ripe avocado, medium sized
• 2 handfuls shredded seaweed (nori), or to taste (optional)
• Kimchi
• 1 medium head of green cabbage
• kosher or sea salt
• 1 carrot, julienned
• 5 clove of garlic, minced
• 1 inch piece of ginger, peeled and minced
• 1 bunch green onion, cut into 2 inch batons
• 1/2 cup Korean chili powder
• 1/4 cup fish sauce

1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
2. (Peel potatoes if desired) Cut sweet potatoes into 1 inch cubes. Roast for about 25 minutes, until the potatoes are easily pierced with a knife.
3. Scoop the flesh of the avocado into a large bowl and mix with kimchi. When the potatoes have cooled, add to the bowl of avocado and kimchi. Sprinkle with shredded seaweed (nori) if using
4. Chop cabbage into bite sized chunks and place into a large container or bowl. Between each layer of cabbage, sprinkle liberally with salt. Place a (clean) weight on top and allow to sit for at least 12 hours, 18-24 hour preferred. For the weight, I placed a plate on top and placed a pot filled with water on top.
5. Rinse the cabbage. Add the julienned carrots. In a separate bowl, mix the green onion batons, minced garlic, minced ginger, chili powder, and fish sauce. Add to the cabbage/carrot mixture. Mix thoroughly, coating all the cabbage and carrot.
6. Place the kimchi into a large mouthed jar, making sure to "bruise" the cabbage to allow it to release liquid. I used a pestle to tamp down the cabbage. Leave about an inch of room from the lip of the jar. Seal tightly and allow to ferment, away from heat and sun for about 2 days (or to desired level of "tartness").

salad, sweet potatoes, avocado, head of green cabbage, kosher, carrot, clove of garlic, ginger, green onion, korean chili powder, fish sauce

Taken from food52.com/recipes/24977-colcannon-inspired-spicy-asian-sweet-potato-salad (may not work)