Okinawan Sweet Potato Salad

Homemade Cashew-Miso Mayo's tangy creaminess complements local Okinawan sweet potato’s subtle sweet flavors for an interesting and delicious dish.

Ingredients

• 1 recipe Cashew-Miso Mayo
• 2 medium-sized Okinawan sweet potatoes
• Salt to taste
• ½ cup shredded carrots
• ½ cup minced celery
• ¼ cup minced red onion
• 1 clove garlic, minced
• ¼ cup soy milk

Instructions

1. Prepare 1 recipe Cashew-Miso Mayo ahead of time.
2. Peel and rinse potatoes. Chop into 1" chunks and add to a large pot. Cover potatoes with water and season with salt. Bring water to a rolling boil and boil potatoes until soft, about 10 minutes.
3. Drain potatoes in a large colander and let cool.
4. In a large bowl, combine cooled potatoes, carrots, celery, onion and garlic. Toss gently.
5. In a small bowl, whisk the prepared Cashew-Miso Mayo and soy milk into a thick pourable consistency. Pour over vegetables and toss gently to combine. Serve immediately and enjoy!

Yields 2-3 Servings

User Rating: