This variation of Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing was inspired by Ricki Heller. 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, and the coconut oil and lime dressing ties it all together.
Raw Sweet Potato and Kale Salad with Coconut-Lime Dressing
The combination of raw sweet potato and raw kale (two veggies more commonly eaten cooked) is amazing in this salad.
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Servings: 4 to 6
Ingredients
- 1 medium or ½ large sweet potato peeled and cut into chunks (or use an average-size garnet yam)
- 2 packed cups stemmed and very thinly sliced kale any variety
- 1 cup thinly sliced red cabbage
- ½ cup minced fresh cilantro
- 2 scallions thinly sliced
- ¼ 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
Instructions
- 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 with the kale, along with the remaining ingredients. 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.
Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.
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- Here are lots more creative and colorful slaw-style salads.
- Here are more raw kale salads.
- Explore more of VegKitchen’s Super Savory Salads.
charlotte says
I enjoyed this recipe very much. The second time, I exchanged the cabbage for garbanzos, halved cherry tomatoes, and added broccoli flowerettes. Very nice!
Nava says
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.
Lee says
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!
Nava says
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.
Paula says
This recipe is absolutely delicious. I can always count on you to come up with outstanding and creative flavors. I cook for people for my work, and this recipe has been requested for an encore at least 6 times. Making it again today. I do leave out the cilantro, for no particular reason (usually not on hand), and it's fine. I also don't use the coconut or pepper flakes. Thank you! You're my favorite vegan chef (I often cook out of Vegan Express.)
Nava says
Wow, how flattering, thanks! I do highly recommend the cilantro (other than for those people for whom it tastes weird), as it adds a fresh flavor. So glad you're enjoying this.
Carol says
This is a delicious dish. I also added raw beets chopped the same size as the potatoes and jerk seasoning. I enjoyed it so much I can wait to have it again.
Nava says
Carol, what a great idea to add beets and jerk seasoning. Glad you enjoyed this!