Thai Sweet Potato Salad
Tender cubes of sweet potatoes, green bell pepper, onion and chopped peanuts are tossed in a fiery-spiced lemon and coriander vinaigrette.
1/3 cup lemon juice
1 tablespoon ground coriander
1 teaspoon red pepper flakes
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3/4 cup vegetable oil
4 pounds Fresh California sweet potatoes (yam variety)
2 cups diced green bell pepper
1 cup chopped onion
1 1/3 cups dry roasted, salted peanuts; coarsely chopped
3/4 cup chopped cilantro
- For Dressing: Combine lemon juice, coriander, pepper flakes, salt and ground pepper. Beat in oil. Store in refrigerator.
- Cook sweet potatoes in salted, boiling water just until tender, 20 to 30 minutes. Do not overcook. Cool; peel and cut into 3/4 inch cubes.
- Combine diced sweet potatoes, bell pepper, onion, peanuts and cilantro. Gently toss with reserved dressing. Chill.
Makes 8 to 10 servings.
Recipe provided courtesy of The Sweet Potato Council of California.