A
sian Sweet Potato Salad.
I love the dressing that is used to make this Asian Sweet Potato Salad. The cilantro is a wonderful source of all kinds of minerals and vitamins to help you with nurturing your liver and detoxing. Just the smell of this dish will make you ask for more.
Asian Sweet Potato Salad
I love the dressing of this Asian Sweet Potato Salad. The cilantro is a wonderful source to help you with nurturing your liver and detoxing.
Ingredients
Dressing
- ½ cup coconut
- 2 cups cilantro no need to take all the stems off because it will go into the blender
- 1 tbsp maple syrup
- 1 shallots small one or use red onion
- ¼ cup lemon juice
- ¼ tsp ground cumin
- ¼ tsp ground cayenne
- ½ tsp curry
- 1 tbsp garlic
- 1 pinch black pepper
- 1 pinch sea salt
Salad
- 1 bag corn use organic and I normally use the frozen bags but you can go with one fresh corn on the cob
- 1 sweet potato medium size, grated of finely diced
- 1 zucchini medium to large, cut into rounds
- 1 cup cherry tomatoes cut in half
- 2 tbsp lemon juice
- 1 cup mint leaves finely minced
- 1 cup cilantro finely minced, keep some for garnish
Instructions
- Add all the dressing ingredients to a high-speed blender and mix until smooth.
- Use a mandoline to cut the sweet potato into small strips (watch your fingers!).
- Add all the salad ingredients into a large bowl (remove the kernels from the cob if you decided to go with corn on the cob vs. the frozen corn). Toss well.
- Add the dressing to the salad and toss well so everything is well coated.
- Serve in a big bowl and add some of the cilantro as garnish.
Nutrition
Calories: 78kcalCarbohydrates: 13gProtein: 2gFat: 3gSaturated Fat: 2gSodium: 32mgPotassium: 352mgFiber: 3gSugar: 6gVitamin A: 4216IUVitamin C: 23mgCalcium: 44mgIron: 1mg
Did you try making this recipe?Mention @JvVHealth or tag #jvvhealth
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