Paleo Ginger Cilantro Sweet Potato Salad

ginger cilantro sweet potato salad {paleo and vegan}

  • Author: Katie Webster
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 6 cups 1x
  • Category: Side Dish
  • Method: Stovetop
  • Cuisine: American


This ginger cilantro sweet potato salad is the perfect dish to serve at backyard barbecues. Bonus: it’s naturally gluten-free, paleo and vegan!



  • 3 pounds sweet potatoes, peeled and cut into 1-inch cubes
  • ¼ cup extra-virgin olive oil
  • 3 tablespoons lime juice
  • 2 teaspoons grated fresh ginger
  • ¾ teaspoon salt or more to taste
  • ½ cup sliced scallions
  • ½ cup chopped cilantro


  1. 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.
  2. 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.


  • 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

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