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
Author: VegKitchen
Recipe type: Kale Salad
Cuisine: Raw / Vegan
Prep time:
Total time:
Serves: 4 to 6
The combination of raw sweet potato and raw kale (two veggies more commonly eaten cooked) is amazing in this salad.
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.
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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.
8 Comments
charlotte
May 29, 2013 at 11:22 pmI enjoyed this recipe very much. The second time, I exchanged the cabbage for garbanzos, halved cherry tomatoes, and added broccoli flowerettes. Very nice!
Nava
May 31, 2013 at 2:51 pmThanks 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
June 5, 2013 at 7:51 amSounds 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
June 5, 2013 at 7:54 amLee, 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
September 10, 2014 at 12:31 pmThis 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
September 10, 2014 at 12:39 pmWow, 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
December 25, 2014 at 2:42 amThis 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
December 26, 2014 at 12:48 pmCarol, what a great idea to add beets and jerk seasoning. Glad you enjoyed this!