July 9, 2015
Raw Sweet Potato Salad
1/2 cup (115g) almond butter
1/2 cup (115g) melted coconut oil
6 teaspoons curry powder
2 teaspoons cinnamon
2 tablespoons apple cider vinegar
2 tablespoons tamari or soy sauce
2 sweet potatoes
1 cup (225g) dried currants
1 cup (225g) chopped walnuts
1. Make the Curry Almond Sauce by whisking or blending together the almond butter, coconut oil, curry powder, cinnamon, apple cider vinegar and tamari.
2. Peel the sweet potatoes and either spiralize them, grate them or use a peeler to make the raw sweet potato noodles.
3. Place the sweet potato noodles in a bowl with the currants and walnuts and massage the sauce into the raw sweet potato salad.
4. This recipe is best enjoyed the day it is made for optimal sweet potato crunch, but the Curry Almond Sauce can be made in advance for a quick weeknight meal.