Sweet Potato Salad with Thai Peanut Sauce (GF/V)
I really like to add filling ingredients to my salads like potatoes, squash or quinoa, especially if I am having it for lunch and on its own. I usually make a big batch of this salad and keep it in the fridge for a few days. The dressing has a bit of a kick to it with the fresh ginger and garlic so adjust according to your liking. After experimenting with the ingredients for a while trying to get the flavours right, I feel like this is the best peanut dressing I have made yet.
2.5 cups loosely packed spinach
1 cup shredded red cabbage
1 cup shredded carrots
1 cup cooked quinoa (1/2 cup raw makes 1 cup cooked)
1/4 cup fresh cilantro
1 small sweet potato
2 tablespoons coconut oil
Peanut Dressing Ingredients:
2 tablespoons natural peanut butter
1 two inch piece of fresh ginger, skin removed
1/2 tablespoon of gluten free soy sauce (tamari)
2 tablespoons of fresh cilantro
1 small clove fresh garlic
1/2 of one soft medjool date pit removed (or sweetener of choice)
1/4 teaspoon of dried cilantro
1/4 teaspoon of dried ginger
1/4 teaspoon of paprika
pinch of sea salt
pinch of cayenne pepper
1/4 cup plus 2 tablespoons of water
- Pre-heat oven to 450 degrees. Peel and chop sweet potato into thins disks (1/4 inch wide).
- Line baking sheet with parchment paper.
- Spread the chopped sweet potatoes on the sheet and coat with the coconut oil, add some sea salt and pepper.
- Bake for abut 8 minutes then flip and bake for another 8 minutes. Watch and make sure they don't burn. Remove and let cool.
- While the sweet potato is baking rinse the quinoa (1/2 cup) in a fine strainer then add to a pot with 3/4 cups water. Bring to a boil and then turn down to low, cover and simmer for 10 min. Remove from heat and let stand for 10 minutes. Remove from the pot immediately and let cool.
- While the quinoa is cooking chop the salad ingredients
- Add the dressing ingredients to a food processor or high speed blender and combine.
- Mix in the dressing before serving.
Notes: This recipe ends up being about two large servings (depending on how hungry you are)
There ends up being more dressing than you will need so you can always add more of the salad ingredients. I don't usually measure when I make salads but I did for this recipe to give a guideline. The dressing and the salad keep pretty well in the fridge separately so having extra might be a good thing.