Raw Sweet Potato Salad with Arame

This recipe comes from chef Sarah Britton on www.rawfoodrecipes.com.

A grounding, filling raw sweet potato salad with the inclusion of shredded daikon radish, sliced celery, tart apple, ginger, toasted sesame seeds, soaked mineral rich arame seaweed and a gentle dressing of lemon, agave, tamari, and cold pressed sesame oil. Delightful as a side salad with a steamed grain like quinoa or brown rice, or served with miso soup on a rainy day. If agave nectar isn’t your thing, try yacon or coconut nectar in this dressing for a malty earthy sweetness that compliments the root vegetables very well!

Ingredients

1/4 cup arame seaweed

1/3 cup freshly squeezed lemon juice

2 cups sweet potato, cut into matchsticks

1 cup shredded daikon radish (optional)

1 cup tart apple, cut into matchsticks

1/2 cup sliced celery

1-2 Tbsp grated ginger

1/4 cup toasted sesame seeds

1-2 Tbsp agave nectar

3 Tbsp. Tamari

3 Tbsp. extra virgin olive oil or cold pressed sesame oil

Instructions

1. Rinse and soak arame in 3/4 cup filtered water for 15-20 until soft

2. Squeeze lemon juice

3. Shred or grate the sweet potato, daikon and apple into a large salad bowl

4. Slice celery in thin, diagonal strips and add

5. Grate ginger

6. Toast sesame seeds in a dry skillet until they begin to pop – careful, the burn quickly!

7. Blend agave, tamari, oil and ginger

8. Toss all ingredients together and enjoy!

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Copyright

COPYRIGHT © 2019 BY CRYSTAL LYNN BELL ALL RIGHTS RESERVED. Excerpts may be used, with FULL CREDIT given to my website and me as writer. Unauthorized use of Full Article copy or duplication of any material on this website without express and written permission from its author and owner is strictly prohibited. Thank you.

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