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.
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
30g Red onion
1/8 Tsp Salt for massaging into cucumber
70g Firm tofu
1 Tsp Rice vinegar or apple cider vinegar
1 Tsp Olive oil
1/8 Tsp Himalayan Black salt
- 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.
- 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).
- 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.
- Slice onion thinly lengthwise and give a quick wash under running cold water.
- 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.
- Blend 5. Until it reaches a smooth and creamy consistency.
- Place all the chopped vegetables in a bowl together with the vegan mayonnaise and toss them lightly.
- 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.