Sweet Potato Cashew Salad

Ingredients

• 600 g Sweet Potatoes
• Salt
• 60 g Cashews
• 20 g Coriander (1 bunch)
• 10 g basil (0.5 bunch)
• 10 g Mint (0.5 bunch)
• 1 small red onion
• 15 g ginger (1 piece)
• 6 tbsp lime juice
• 30 g coconut palm sugar (3 tsp)
• Cayenne pepper
• 2 tbsp olive oil
• 1 tsp Sesame oil

Instructions

1. 1.

   Peel sweet potatoes, cut into 5 mm thick slices and boil in salted water for 15–20 minutes until tender.

2. 2.

   Meanwhile roast cashews in a dry pan until fragrant.

3. 3.

   Wash coriander, basil and mint, shake off excess water and finely chop leaves. Peel onion and ginger and finely chop them as well.

4. 4.

   Drain sweet potatoes, rinse with cold water and let them drain.

5. 5.

   Whisk ginger, lime juice, sugar, cayenne pepper, salt, olive oil and sesame oil into a vinaigrette.

6. 6.

   Combine herbs with onions, sweet potato slices and cashews. Toss the salad with the vinaigrette.