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Stories from Eat-Drink, Nourish

Stay Home & Cook: Kumi King’s Classic Sweet Potato Salad Recipe

by Voices Wellness 10 Jun 2021
Photo: Kumi King

For a nourishing and tasty appetiser, look no further than this sweet potato salad with homemade vegan mayonnaise.  By SAMANTHA FRANCIS.

Sweet, starchy, and basically a yummy alternative to your regular white potato, sweet potato belongs to the bindweed or morning glory family. Considered a superfood thanks to its multitude of health benefits, the root vegetable is a rich source of fibre and contains vitamins and minerals including iron, calcium, as well as Vitamins B and C. It’s also high in an antioxidant called beta-carotene, which converts to Vitamin A upon consumption.

Photo: Unsplash

Aside from enjoying it on its own, whether grilled or steamed, sweet potatoes are equally delicious when added to a salad. Inspired by classic Japanese-style potato salads, this recipe features homemade vegan mayonnaise for a lower fat content.


100g Sweet potatoes

80g Cucumber

50g Carrots

30g Red onion

1/8 Tsp Salt for massaging into cucumber

Vegan mayonnaise

70g Firm tofu

1 Tsp Rice vinegar or apple cider vinegar

1 Tsp Olive oil

1/8 Tsp Himalayan Black salt


  1. Chop carrots into bite-size, as thin as 0.5cm. Blanch them in simmering water for a minute and remove them from the pot. Leave them aside.
  2. Chop sweet potatoes into bite-size and soak in cold water (to reduce starch) for a minute and then cook in boiling water (use the same water in which carrots were blanched) with a pinch of salt until you can poke through easily with a sharp chopstick. Drain the water and leave them aside (not necessary to wash it under cold water after boiling).
  3. Chop thin slices of cucumber, sprinkle with salt, and massage well. Leave for 10 minutes, rinse with water, and squeeze the cucumber slices well to remove all the liquid.
  4. Slice onion thinly lengthwise and give a quick wash under running cold water.
  5. Wrap tofu with kitchen paper tightly and put a rubber band around it. Place it in a container and add a small weight above. Leave it for 15-20 minutes, before squeezing the wrapped tofu lightly to remove excess water. Unwrap the tofu and place it in a blender together with the other ingredients to make vegan mayonnaise.
  6. Blend 5. Until it reaches a smooth and creamy consistency.
  7. Place all the chopped vegetables in a bowl together with the vegan mayonnaise and toss them lightly.
  8. Serve on a plate and garnish with parsley.


About Kumi King

Kumi believes in lifelong learning and enjoys passing her knowledge forward as a teacher. Formerly a Pilates Instructor, Kumi is passionate about the Japanese plant-based culinary scene, She’s a Macrobiotic Master, as well as an expert in shojin ryori (Japanese Temple Food). Kumi’s mission is to help improve people’s health by the incorporation of fermented cuisine in everyday life.

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