Vegan Sweet Potato Salad
This vegan sweet potato salad is made with boiled sweet potato and various other veggies covered in a delicious, creamy dressing.
Servings: 6
Calories: 299kcal
Ingredients
- 1 kg sweet potato (peeled)
- ½ cup finely chopped celery
- ½ cup finely chopped red onion
- ½ cup corn
- ¼ cup sweet green relish
- ¼ teaspoon crushed red pepper
Dressing
- 1 cup cashews
- ½ cup water
- 2 tablespoons Dijon mustard
- 2 tablespoons white vinegar
- 1 tablespoon hot sauce
- ¼ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
- Soak your cashews if you do not have a high-powered blender or food processor.
- Thaw your corn if using frozen. Cook it if using fresh. Place your corn in a large bowl.
- Peel and chop your sweet potatoes into bite sized pieces.
- Place your potatoes in a pot of water on the stove and bring to a boil. Boil until the sweet potato is easily pierced with a fork, but not too soft. This should take about 10 minutes.
- Chop the celery and red onion and place it in a large bowl with the corn.
- Once your potatoes are cooked, drain the water and rinse the potatoes with cold water. Place the potatoes in the bowl.
- When your cashews are softened (if needed), place all dressing ingredients in a blender and blend until smooth.
- Pour the dressing over the salad then pour in the sweet green relish and crushed red pepper. Mix everything together.
Notes
Store this sweet potato salad in a sealed container in the fridge for up to 5 days. The dressing will dry out over time, so when you eat leftovers you may want to mix in some water.
Nutrition facts are an estimate for approximately one sixth of the recipe.
Nutrition
Calories: 299kcal | Carbohydrates: 48g | Protein: 7g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 396mg | Potassium: 790mg | Fiber: 7g | Sugar: 13g | Vitamin A: 23873IU | Vitamin C: 8mg | Calcium: 70mg | Iron: 3mg
