Now that it’s spring, I want to eat all the vegetables.
Fresh, crunchy, raw veggies. All day every day.
No more comfort food, no more filling soups, no more winter food!
Lately I’ve been seeing raw sweet potato salads on pinterest, and I was intrigued. I love a good baked sweet potato, but it’s not exactly a light or refreshing meal. But raw? I thought it was worth trying.
I used my julienne peeler to peel my raw sweet potato into very very thin slices. You could also use a spiralizer, or just your impressive knife skills.
I also added julienned zucchini for a pop of green colour.
Raw sweet potato is lovely, neutral in flavour, and slightly crunchy. It definitely makes this salad feel fresh.
Throw in marinated tofu for protein, and drizzle it all in a gorgeous satay-inspired peanut dressing. It’s just what you’ve been dreaming of!
Makes two servings (with some leftover tofu)
1 block firm tofu, drained
1/2 cup apple cider vinegar
3/4 cup tamari
1/2 cup water
1 tbsp olive oil
1 sweet potato, peeled
1 green onion, thinly sliced
2 tbsp sesame seeds
1 clove garlic, minced
2 tbsp natural peanut butter
1 tbsp soy sauce
1 tsp sugar
1 tsp sesame oil
Start with your tofu. Press tofu between layers of paper towel to get out as much moisture as you can. In a large bowl mix together apple cider vinegar, tamari, water, and olive oil. Slice tofu into cubes and toss into the marinade. Let marinate at least an hour, up to overnight (in the fridge).
Using a julienne peeler, peel sweet potato and zucchini into thin ribbons. Toss together with green onion. Add tofu and toss. Toast sesame seeds in a pan (with no oil) over medium heat until golden, about 3 minutes (watch them carefully!)
To make dressing, whisk together all ingredients until smooth. If it’s too thick, whisk in water, 1 tsp at a time, until it’s the consistency you want.
Drizzle dressing over salad and sprinkle with toasted sesame seeds.