Okinawan Sweet Potato Salad

Photo: Sweet Potato Salad
Homemade Cashew-Miso Mayo's tangy creaminess complements local Okinawan sweet potato’s subtle sweet flavors for an interesting and delicious dish.
Yield
2-3 Servings
Vegan
Salads
Ingredients
  • 1 recipe Cashew-Miso Mayo
  • 2 medium-sized Okinawan sweet potatoes
  • Salt to taste
  • ½ cup shredded carrots
  • ½ cup minced celery
  • ¼ cup minced red onion
  • 1 clove garlic, minced
  • ¼ cup soy milk
Instructions
  1. Prepare 1 recipe Cashew-Miso Mayo ahead of time.
  2. Peel and rinse potatoes. Chop into 1" chunks and add to a large pot. Cover potatoes with water and season with salt. Bring water to a rolling boil and boil potatoes until soft, about 10 minutes.
  3. Drain potatoes in a large colander and let cool.
  4. In a large bowl, combine cooled potatoes, carrots, celery, onion and garlic. Toss gently.
  5. In a small bowl, whisk the prepared Cashew-Miso Mayo and soy milk into a thick pourable consistency. Pour over vegetables and toss gently to combine. Serve immediately and enjoy!