Need a refreshing potluck or picnic idea? This no-cook sweet potato salad is the perfect compliment to a heavy, meaty summer barbecue. Your buddies may even appreciate this refreshing dish over the typical mayo-drenched white potato salad or coleslaw. Crushed peanuts and purple cabbage adds extra crunch and flavor.
It’s probably the dietitian in me speaking, but I can’t resist a colorful veggie salad especially when it’s this easy to make. Forget steaming, roasting or broiling sweet potatoes. Just be lazy for once. Enjoy sweet potatoes in the raw just like carrots! Acid from the lime juice will help soften this fibrous vegetable. You can grate them extra fine if you’re afraid the sweet potatoes will be too hard.
I first discovered this dish while living in North Carolina, and they love their sweet potatoes over there. I guess I’m getting back to my roots, root vegetables that is 🙂 While it’s a good summer dish, you can make this sweet potato salad almost any time of the year. I’ll make this straight through fall and the holiday season. Trust me: It’s a good relief from all the turkey, mashed potato and pumpkin pie you’ll eat come Thanksgiving. To give this recipe a holiday twist I’ll sprinkle in a handful of dried cranberries and be done with it. #easypeasy
No-Cook Sweet Potato Salad
- 1 pound sweet potatoes , julienned or grated
- 1 lime , juiced and zested
- 1/4 head of red cabbage , thinly sliced
- 1 tablespoon minced fresh ginger
- 1/2 cup scallions
- 1/4 cup vegetable oil
- 1/2 cup crushed peanuts
- 1 cup canned pineapple chunks + 1/2 cup pineapple juice (optional)
Add the sweet potatoes, lime juice and zest to a large bowl. Coat the grated sweet potatoes with lime juice, massaging them gently with your fingers. This will help the lime juice penetrate your potatoes, making them more tender.
Add the remaining ingredients. Toss to combine. Allow the salad to rest for 5 minutes before enjoying.