Here is a perfect dish for trumpeting Spring: crunchy vegetables, bright lemon juice, spicy grated ginger and sweet honey – like a deep breath of fresh air after a long winter. I stumbled upon this recipe on Food52: I stopped on this one when I read ‘raw sweet potato’, intrigued, and made it that afternoon. Yum! Indeed, the starchy sweet potato acts like jicama might: sturdy and crunchy, as the backbone for the other sweet and spicy components.
The only labor for this raw salad is the dicing, which I find enjoyable, but which can be easily done with a mandolin.
This recipe can officially kick off picnic season, with the extra scarf and sun hat of course. Welcome Spring!
Sweet Potato, Green Apple & Celery Salad (adapted slightly from http://www.food52.com)
2T lemon juice
1T freshly grated ginger
1/2T – 1T honey
2T extra-virgin olive oil
coarse salt and freshly grated pepper
1 small sweet potato, peeled and finely julienned into matchsticks
1 tart Apple like Granny Smith, cored and finely julienned into matchsticks
1 celery stalk, thinly sliced, with leaves
2 scallions, thinly sliced
3 radishes, quartered and finely julienned
3T toasted sesame seeds
1/4c packed fresh cilantro leaves
1. In a small bowl, whisk together lemon juice, ginger, honey and olive oil; season to taste with salt & pepper
2. In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds and cilantro. Pour dressing over and toss gently.