Japanese Sweet Potato Salad with Creamy Gingerroot Dressing
Recipe by Rebecca Fischer
Cook Time: 12 min
How Do You Make It?
For the Salad:
1 Japanese sweet potato, cut into ¼-inch rounds
1 Tbsp. vegan butter
1 tsp. cinnamon
2 cups salad greens
2 Tbsp. Creamy Gingerroot Dressing (see recipe below)
1 Tbsp. vegan Parmesan cheese (optional)
2 Tbsp. hummus
1 carrot, shredded
¼ avocado, sliced
5 or 6 rice chips
2 Tbsp. shredded vegan cheese (try Daiya brand)
Ketchup, for garnish
For the Creamy Gingerroot Dressing:
2 Tbsp. vegan mayonnaise (try Vegenaise)
2 Tbsp. hemp, almond, or soy milk
1 tsp. rice wine vinegar (optional)
1-inch piece ginger, grated
Dash of sea salt and white pepper
Water, to make as thick or thin as you like
Japanese Sweet Potato Salad with Creamy Gingerroot Dressing,
Whisk all the dressing ingredients together together in a bowl until combined well and set aside.
Place the sweet potato rounds in a saucepan and cover with water. Bring to a boil and cook for 10 to 12 minutes, until softened. Drain and return to the pan. Stir in the vegan butter and cinnamon and set aside.
Place the greens in a serving bowl and top with the dressing and vegan Parmesan. Stir to combine.
Top the salad with the sweet potatoes, hummus, carrots, and avocado.
Bake the chips and the shredded vegan cheese, or just microwave for 15 seconds, until the cheese is bubbly.
Add to the salad along with a little ketchup. Enjoy!
Makes 1 serving.Japanese Sweet Potato Salad with Creamy Gingerroot Dressing,
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