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. See the variation of this salad using kale, which is, like sweet potato, just as good raw as it is cooked, if not better!
Serves: 4 to 6
- 1 medium or ½ large sweet potato, peeled and cut into chunks
(or use an average-size garnet yam)
- 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
- Juice of 1 lime, or more, to taste
- 1 tablespoon agave nectar, or to taste
- Salt to taste
- Dried hot red pepper flakes to taste, optional
Put the sweet potato chunks through the grating blade of a food processor.
Combine the sweet potato and cabbage in a serving bowl with the remaining ingredients and stir 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.