I KNOW this salad sounds funky. When you read through the ingredients list, your natural reaction will be to pass on this recipe. You're going to think, "Jill's gone off her rocker. There's no way my family is going to eat this." I had the VERY SAME THOUGHTS. When I took the extra salad over to my favorite farmer's house, I was nervous that his family would think it was foodie food and not like it.
I was dead wrong on all counts.
First off, I am part of a wholesale food club called Jarvis Farm Direct Food. I buy produce in reasonable bulk amounts and pay a real wholesale price. I pay what the chain grocer would pay before the store hikes up the price. It's such a sweet deal. Anyhoo. Last week, I got my box of freshly dug sweet potatoes. Right now, they don't taste like the sweet potatoes I know and love. Right out of the ground and for the next two weeks, raw sweet potatoes have the taste and texture of carrots. That got me to thinking about all the recipes where I could substitute raw carrots for raw sweet potatoes. This is one of them. Another simple raw sweet potato recipe is Sweet Potato and Cabbage Slaw.
Please don't hesitate to try this recipe. It's naturally sweet from the apples and oranges. It's has a good crunch from the apples and grated sweet potato, and the dressing is creamy with a mild zippy garlic flavor that is in good balance with the sweet fruits.
HERE'S ALL IT TAKES
Serves 4
1 1/2 cups finely grated sweet potato, rinsed well
2 sweet apples, peeled, cored, and chopped
1 tablespoon lemon juice
1 large orange, pith removed, separated into segments
For the dressing
3 tablespoons olive oil
2 tablespoons mild tasting oil
3 tablespoons lemon juice
1 small garlic clove, crushed
4 tablespoons plain yogurt
1 teaspoon dried parsley
Salt and fresh ground pepper to taste
In an medium bowl, toss the rinsed sweet potato, apple and orange together. Sprinkle with lemon juice to prevent them from discoloring.
To make the dressing, place all the ingredients in a jar with a tight-fitting lid and shake vigorously to blend. Just before serving the salad, pour the dressing over the salad and toss well together.
COOK'S NOTES: You see how I sliced the apples in the photo above? It looks pretty, but it's not easy to eat. I recommend chopping the apples into manageable chunks for better scooping and/or fork stabbing ability.
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