Am not sure if this recipe should be called a coleslaw as there is no cabbage in it, however here it is. I have spent the past 24 hours, tasting raw sweet potato and I have to say it really is good, sweet and crunchy. A welcome change to the cooked version I make so often for my furry friend Jack. Yesterday I made sweet potato zoodles marinated in sesame oil, lime zest, lemon juice and fish sauce and sadly I didn’t have time to take a picture, as it was gone! So here is today’s recipe, serve this with other salads or meat or fish or alone. I added lentils and some anchovies and enjoyed that too. To make this recipe you will need,
Sweet potato coleslaw
- 1 sweet potato
- 3 apples
- 5 pickled onions
- 2 limes
- A handful of fresh basil
- ½ avocado
- Olive oil
- Walnut oil (or another oil of your choice)
- 1tbsp tahini
- Step 1 Get your blender and use the special blade to shred the vegetables. Peel the sweet potato and chop it up. Shred in your blender and repeat the same process with your apples after removing the core. I didn’t peel the apples.
- Step 2 Put your salad in a bowl and slice your pickled onions and add to the salad. To prepare the dressing just add your fresh basil and two limes to your blender. Blend well until the limes are in very fine pieces. Add a nice dash of oil and mix once more. Add the peeled avocado, tahini and add both oils and keep mixing until you have a nice smooth dressing. If needs be add more oil.
- Step 3 Pour the dressing over your salad and mix everything together with your hands. You will definitely have 6 helpings of this salad if you serve it as a side salad.