Sweet Potato Salad


Servings: 4-6
  • 1 lb sweet potato, peeled, coarsely grate, and blanched
  • 1⁄2 cup chopped onion
  • 1 medium garlic clove, minced
  • 1⁄2 teaspoon hot sauce
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon chopped fresh parsley
  • 1⁄4 cup fresh lemon juice
  • 1⁄4 cup olive oil
  • 1⁄4 teaspoon pepper
  • salt, to taste
  • Grate or spiralize your peeled sweet potato, then blanch in boiling water.
  • Wash and peel the sweet potatoes. Using a spiralizer or cheese grater, create shredded sweet potato “noodles”. Set aside.
  • Bring a pot of water to a boil and blanch the sweet potato noodles until tender but still holding their shape, about 1 to 2 minutes depending on the thickness of your noodles.
  • Immediately drain your noodles and place in a bowl of ice water to stop the cooking.
  • Mix onions, garlic clove, hot sauce, cilantro, parsley, lemon juice, olive oil, pepper and salt in a bowl. Then add sweet potato to the bowl and toss to dress. Serve.