Description
This ginger cilantro sweet potato salad is the perfect dish to serve at backyard barbecues. Bonus: it’s naturally gluten-free, paleo and vegan!
Ingredients
Units
Scale
- 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
- 1/4 cup extra-virgin olive oil
- 3 tablespoons lime juice
- 2 teaspoons grated fresh ginger
- 3/4 teaspoon salt or more to taste
- 1/2 cup sliced scallions
- 1/2 cup chopped cilantro
Instructions
- Bring 2 inches of water to a boil in a pot fitted with a steamer basket attachment. Add sweet potato and steam until tender when tested with a fork, 15 to 20 minutes. Remove steamer basket and spread the potatoes out on a baking sheet to cool quickly, about 15 minutes.
- Whisk oil, lime, ginger and salt in a large bowl. Add the potatoes, scallions and cilantro and toss to coat. Refrigerate to cool completely, about 1 hour 20 minutes.
Notes
Make Ahead Tips
Store in a resealable container or in a bowl, covered, for two days. Stir gently before serving.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 3/4 cup
- Calories: 220
- Sugar: 8 g
- Sodium: 310 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 38 g
- Fiber: 5 g
- Protein: 3 g