Purple Sweet Potato (Ube) Salad with Coconut Dressing
A colourful and healthy salad with purple sweet potatoes, radishes, cucumber and spring onions served with a light Coconut Dressing! Try this quick, vegan recipe!
Ingredients
- 3 big purple sweet potatoes / ube or 4 to 5 small ones
- 1/4 cucumber
- 5 spring onions
- 6 radishes
- 3 tbsp coconut cream or the creamy part from a refrigerated can of coconut milk
- 1 tbsp white vinegar
- 2 - 3 tbsp coconut yogurt or sour cream
- 1/4 - 1/2 tsp salt
- 1 tsp sugar or honey
- white pepper to taste optional
Instructions
-
Preheat the oven to 400 F. Prick the potatoes with the tines of a fork. You can lay them directly on the oven rack or place them on a baking sheet. Cook the potatoes for 45 to 60 minutes, until their skin is crispy, and sticking one with a fork meets no resistance. Take them out of the oven and let them cool. The skin should pull away from the meat as the potatoes cool. This step can be completed one to 2 days ahead.
-
Cut cucumber, spring onions and radishes into slices. Peel the potatoes and cut them into bite-sized chunks. It's ok if they are still slightly warm.
-
In a little bowl, stir together coconut cream, coconut yoghurt or sour cream, vinegar, salt, pepper and sugar or honey. Season with more salt to taste.
-
Mix all the ingredients in a salad bowl and let the salad stand for a bit so that the potatoes can soak up a bit of the dressing. Enjoy!
Recipe Notes
The salad also tastes great the next day! Store it in an airtight container in the fridge!