Raw Sweet Potato and Cabbage Salad with Coconut-Lime Dressing
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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Servings: to 6
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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