Tags
apple, celery, fall, gluten free, raw, salad, sweet potato, vegetarian
A good friend of mine has been having troubles with headaches. She has decided that eating raw and all natural as much as possible may be a way to help decrease them. Initially my response was “what will you eat?!?” This recipe is proof that you can eat tasty food that is not cooked. The flavors are fresh, bright, and exciting. This recipe will become a regular in my salad rotation. You really should try it!
Sweet Potato, Turnip, and Apple Salad
- 2 tbsp lemon juice
- 1 tbsp freshly grated ginger
- 2 tbsp extra-virgin olive oil
- 1 tbsp honey
- 1 small sweet potato, peeled and finely julienned
- 1 Granny Smith apple, cored and finely julienned
- 1 small turnip, peeled and finely julienned
- 1 tbsp toasted sesame seeds
- 1/8 cup packed fresh cilantro leaves
In a small bowl, whisk together lemon juice, ginger, oil, and honey. In another bowl, combine sweet potato, apple, turnips, sesame seeds, and cilantro. Drizzle dressing over salad and season with salt and pepper. Serves 4.
AnnaShortcakes 
This one is sooo pretty too! I’d be happy to try your salad:D
I really hope you do. I love the flavor combo!
I’ve had raw turnips but never raw sweet potato! I’ll at least taste a sliver next time I have one. 🙂
You really should. I grew up eating them raw as a snack at my grandparents. It may be an acquired taste though.
This is pretty cool. We have some turnips we were going to throw in soup. They might not last.
You could also substitute a jicama and still retain that crispy, sweet flavor.
I almost mentioned that!
Great minds!