Sweet Potato Salad

 A plate of sweet potato salad

This is such a delicious salad. Nothing like you would expect when looking at the ingredients. Raw sweet potatoes never tasted so good, seriously, and the flavors come together so well you will forget about portion control. This salad recipe comes from Meghan Telpner's new cookbook The Undiet Cookbook, other than delicious and easy to follow recipes, you will find a great amount of useful nutritional information in her cookbook. 

*I couldn't find arame seaweed the first time I made this salad and substituted it for wakame seaweed, which was just as good as with arame. You do have the option to order arame here

Yield: 2

Sweet Potato Salad


  • 1/2 cup dry arame seaweed
  • 3/4 cup water
  • 1 large sweet potato
  • 1 green apple
  • 1 celery stalk
  • 1/4 cup sesame seeds, (toasted)
Sweet Ginger Dressing:
  • 1/2 cup fresh lemon juice
  • 3 tablespoons tamari or coconut aminos
  • 3 tablespoons olive oil, flax oil, or hemp
  • 2 tablespoons honey or maple syrup
  • 1-2 tablespoons grated ginger (more or less depending on your taste)


How To:
  1. Rinse 1/2 cup arame and soak it in 3/4 cup water for ten minutes to soften. Set aside.
  2. Grate 1 large sweet potato, cut 1 green apple into matchstick-cut slices, and slice 1 celery stalk. Combine all together.
  3. Discard water from seaweed and add seaweed to sweet potato along with 1/4 cup sesame seeds.
  4. Sweet Ginger Dressing: Whisk together 1/2 cup fresh lemon juice, 3 tablespoons tamari or coconut aminos, 3 tablespoon oil, 2 tablespoons honey or syrup, and 2 tablespoons grated ginger.

  5. Mix dressing to salad and enjoy!



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