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Thai Sweet Potato Salad

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, D, E, P
MineralsZinc, Copper, Natrium, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

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  11. 1/3 cup lemon juice

  12. 1 tablespoon ground coriander

  13. 1 teaspoon red pepper flakes

  14. 1/2 teaspoon salt

  15. 1/4 teaspoon ground white pepper

  16. 3/4 cup vegetable oil

  17. 4 pounds Fresh California sweet potatoes (yam variety)

  18. 2 cups diced green bell pepper

  19. 1 cup chopped onion

  20. 1 1/3 cups dry roasted, salted peanuts; coarsely chopped

  21. 3/4 cup chopped cilantro

Instructions Jump to Ingredients ↑

  1. For dressing: Combine lemon juice, coriander, pepper flakes, salt and ground pepper. Beat in oil. Store in refrigerator.

  2. Cook sweet potatoes in salted, boiling water just until tender, 20 to 30 minutes. Do not overcook. Cool; peel and cut into 3/4 inch cubes.

  3. Combine diced sweet potatoes, bell pepper, onion, peanuts and cilantro. Gently toss with reserved dressing. Chill.

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