The Fall season is the best time to find freshly harvested sweet potatoes from your local farmer. Freshly harvested sweet potatoes need time to cure before they begin to taste like the sweet potatoes we all know. Curing allows the skins to toughen and the starches within to turn to sugar. Of course, I'm impatient. I wanted to know what I could do with them before they cured. I learned that raw sweet potatoes can replace carrots in salad recipes. Fresh picked, shredded sweet potatoes taste very similar to carrots.
I, also, learned that shredded sweet potatoes need to be rinsed twice before being adding to a recipe. I know what some of you are thinking. “All those nutrients down the drain.” Well, if I didn’t rinse them, the salad would turn orange. Rinsing under cold water or a 1 minute soak in cold water does the trick.
HERE'S ALL IT TAKES
Makes about 6 servings.
- 2 cups finely shredded green cabbage
- 1 cup shredded sweet potato, rinsed as mentioned above
- 2 teaspoons minced onion
- 1/3 cup mayonnaise or eggless mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon sugar
Combine all ingredients; mix thoroughly. This salad tastes good if it's allowed to chill in the refrigerator for at least 2 hours. For an even better tasting salad, chill it over night.