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Yam Salad

Natalia Karoway

Tags recipes, salads

I’m obsessed with salads, but as the seasons change, so do my ingredient choices.  Even while living a raw food lifestyle, I love to eat seasonally.  Apples, cranberries, yams and parsnips have been make quite an appearance in my autumn kitchen.  I first tossed up this salad when I found yams in my veggie co-op bag, adding a few simple ingredients that I had on hand.  I was so impressed by the flavor combination that I found myself repeatedly making it.  The sweet yams tossed with crunchy cabbage, nutty hemp oil and delicate poppy seeds make a deliciously tasty and gorgeously colored autumn side dish.

Yam Salad

Yam Salad
with hemp-poppy dressing

Serves 6-8 as a side dish

  • 6 cups shredded yams (about 4 small, peeled yams, shredded in your food processor)
  • 3 cups shredded purple cabbage (preferably shredded very finely using a mandoline)
  • 3/4 cup finely sliced red onion
  • 1/2 cup hemp oil or olive oil
  • 2 tablespoons poppy seed
  • 1 tablespoon coconut or apple cider vinegar
  • 1 1/2 teaspoons Himalayan salt
Toss all ingredients in a large bowl and mix very well.  Serve & enjoy!

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