Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing

Sweet potato is a veggie that doesn't immediately come to mind as one to use raw, but it's wonderful uncooked! Combined with cabbage and some mildly Thai flavors, this easy (and rather addictive) salad is a treat all year around.

Key Ingredients & Substitutions

• Sweet potato. Grated raw, it takes on a slaw-like texture and a subtle natural sweetness — a garnet yam works just as well.
• Green cabbage. Regular, savoy, or napa cabbage all work — precut coleslaw cabbage is a handy shortcut if you're short on time.
• Coconut oil. Melted and tossed with the lime juice and agave, it gives the dressing its rich, slightly tropical flavor.
• Lime juice. Adds the bright acidity that balances the sweetness of the potato and the richness of the coconut oil.
• Toasted cashews or peanuts. Add crunch and a nutty contrast to the tender shredded vegetables.

Variations

• Swap in kale. This variation was inspired by Ricki Heller, who took this recipe and varied it using raw kale in place of the cabbage, with a small amount of red cabbage added for color and crunch — the combination of raw sweet potato and raw kale is a wonderful pairing if you want to switch things up.
• Add heat. A pinch of dried hot red pepper flakes, or a small minced fresh chile, adds a spicy kick.
• Make it a main. Add cubed baked tofu or a can of drained, rinsed chickpeas for a heartier, more substantial salad.
• Swap the nuts. Toasted pepitas or sunflower seeds work well in place of cashews or peanuts for a nut-free version.

Tips for the Best Raw Sweet Potato and Cabbage Salad

• Grate the sweet potato finely. A food processor's grating blade makes quick work of it and gives the best slaw-like texture; a box grater works well too.
• Slice the cabbage thinly. This helps it soften slightly in the dressing and blend seamlessly with the grated sweet potato.
• Let it rest before serving. The 30-minute stand isn't just for convenience — it genuinely lets the flavors marry and softens the raw vegetables just enough.
• Toast the nuts fresh. A quick toast in a dry skillet brings out much more flavor than pre-toasted nuts from a bag.

Make Ahead & Storage

This salad keeps well in a sealed container in the refrigerator for up to 3 days, and the flavor actually deepens as it sits, making it a great make-ahead side for a potluck or a week of easy lunches. Give it a quick stir before serving, since the dressing tends to settle at the bottom.

How to Serve

Serve as a refreshing side salad alongside grilled or roasted mains, or spoon over greens for a light lunch. Explore more of VegKitchen's creative and colorful slaw-style salads, and more of VegKitchen's Super Savory Salads.

Recipe

Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing

4.75 from 4 votes

A crunchy, mildly Thai-flavored raw salad of shredded sweet potato and cabbage tossed in a coconut-lime dressing — easy, addictive, and ready in under 15 minutes.

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Prep Time: 15 minutes minutes

Total Time: 45 minutes minutes

Servings: 4 to 6

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Ingredients

• 1 medium sweet potato or ½ large sweet potato (or an average-size garnet yam), peeled and cut into chunks
• 2 cups very thinly sliced green cabbage regular, savoy, or napa, or use precut coleslaw cabbage as a shortcut
• ½ cup minced fresh cilantro
• 2 to 3 scallions thinly sliced
• ¼ cup crushed toasted cashews or peanuts
• 2 tablespoons organic virgin coconut oil melted
• 1 lime juiced, or more to taste
• 1 tablespoon agave nectar or to taste
• salt to taste
• dried hot red pepper flakes to taste, optional

Instructions

• Put the sweet potato chunks through the grating blade of a food processor, or grate by hand with a box grater.
• Combine the sweet potato and cabbage in a serving bowl with the remaining ingredients and stir together.
• Let the salad stand for about 30 minutes to allow the flavors to marry, stirring once or twice during that time.

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