Raw Sweet Potato and Kale Salad with Coconut-Lime Dressing

Sweet Potatoes on table

This variation of Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing was inspired by Ricki Heller of Diet, Dessert, and Dogs. She took my aforementioned recipe and varied it by using raw kale. The combination of raw sweet potato and raw kale (two veggies more commonly eaten cooked) is amazing. A small amount of red cabbage is added for color and crunch.

Serves: 4 to 6

  • 1/2 medium or large sweet potato, peeled and cut into
    chunks (or use an average-size garnet yam, which are small and sweet)
  • 2 packed cups stemmed and very thinly sliced kale, any variety
  • 1 cup thinly sliced red cabbage
  • 1/2 cup minced fresh cilantro
  • 2 scallions, thinly sliced
  • 1/4 cup raw or toasted cashews, crushed
  • 2 tablespoons organic virgin coconut oil, melted
  • Juice of 1 lime, or more, to taste
  • 2 teaspoons agave nectar
  • 1 to 2 tablespoons unsweetened coconut flakes, optional
  • Salt to taste
  • Dried hot red pepper flakes to taste, optional

Put the sweet potato chunks through the grating blade of a food processor.

Put the sliced kale in a serving bowl. With hands lightly coated with olive oil (or, in keeping with the salad’s theme, coconut oil), massage the kale for 30 to 45 seconds, or until it turns bright green and softens a bit.

Combine the sweet potato and cabbage in a serving bowl with the remaining ingredientsStir together.

Let the salad stand for a bit to allow the flavors to marry—about 30 minutes should do. Stir once or twice during that time. Serve the salad over a bed of greens if desired.

 

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4 comments on “Raw Sweet Potato and Kale Salad with Coconut-Lime Dressing

  1. charlotte

    I enjoyed this recipe very much. The second time, I exchanged the cabbage for garbanzos, halved cherry tomatoes, and added broccoli flowerettes. Very nice!

  2. Nava Post author

    Thanks for your comment and tweaks, Charlotte. I like to create recipes that are flexible, and can be changed according to mood and season, just as you did, and that never, ever come out “wrong”! So glad you enjoyed this.

  3. Lee

    Sounds great! Can’t wait to try it with Sweet potatoes!!

    fyi .. yams have little to NO nutritional value, you are defeating the purpose by replacing the extremely healthy sweet potato with a yam!

  4. Nava Post author

    Lee, I do believe that Garnet yams are misnamed, they are actually small sweet potatoes (the deep orange-fleshed kind), extra sweet and tasty. There is so much confusion over the yam/sweet potato labeling! What goes best here are indeed the sweet orange-fleshed potatoes, not the starchy yellow-fleshed ones.

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