Sweet Potato Salad – Asian

Time

30 min

SErves

2

Calories

512 kcal

Carbs

60g

Protein

9g

Fat

26g

Ingredients

For the sweet potato salad

  • 400 g sweet potatoes – peel and cut into 1.5 cm cubes
  • 80 g Chinese cabbage – cut into fine strips
  • 80 g cherry tomatoes – cut in half
  • 2 tablespoons slivers of almonds, toasted
  • 2 tbsp peanut oil, heat resistant
  • 2 tbsp chopped cilantro

For the dressing

  • 5 El Wasser
  • 2 tbsp lime juice, freshly squeezed
  • 2 tablespoons peanut butter
  • 1 tbsp sesame oil, cold pressed
  • 1 EL Tamari (Soy sauce)
  • 1 EL Yaconsirup
  • 3 kaffir lime leaves – remove stalks
  • 1 stalk of lemongrass – roughly chop
  • ½ mild red chilli – deseed and coarsely chop
  • 1 tsp grated ginger
  • Crystal salt and pepper from the mill

Instructions

This sweet potato salad with its piquant and spicy dressing is very aromatic and simply tastes fantastic. It only takes 30 minutes to make, so be sure to try it.

Step 1

Preheat the oven to 190°C;

Prepare a baking sheet lined with parchment paper.

Step 2

For the sweet potato salad, place the sweet potatoes in a bowl, drizzle with the peanut oil, and season with salt and pepper.

Mix everything well, spread on the baking paper, and bake in the oven for 15 – 20 minutes.

Step 3

Meanwhile, put all the ingredients for the dressing in a blender and puree until smooth.

Step 4

Once the sweet potatoes are out of the oven, transfer to a bowl.

Add the Chinese cabbage, tomatoes and coriander, pour over the dressing and mix well.

Season with salt and pepper.

Step 5

Arrange the sweet potato salad on two plates and enjoy sprinkled with the slivers of almonds.

Sweet Potato Salad
© ZDG/nigelcrane0

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