How to Make a Thai-style Sweet Potato Salad
If you’re looking for a refreshing and unique salad that bursts with flavor, a Thai-style sweet potato salad is a perfect choice. This vibrant dish combines the earthy sweetness of sweet potatoes with zesty Thai flavors, making it a great side or main dish. Follow this easy recipe to create a delicious Thai-inspired sweet potato salad.
Ingredients
To prepare this delightful salad, gather the following ingredients:
- 2 medium-sized sweet potatoes
- 1 cup of cooked quinoa (optional for added protein)
- 1 red pepper, diced
- 1 carrot, grated
- 1/2 cup of red cabbage, shredded
- 1/4 cup of fresh cilantro, chopped
- 1/4 cup of green onions, chopped
- 1/4 cup of roasted peanuts, roughly chopped
For the dressing:
- 3 tablespoons of peanut butter
- 2 tablespoons of soy sauce
- 1 tablespoon of lime juice
- 1 tablespoon of honey or maple syrup
- 1 clove of garlic, minced
- 1 teaspoon of grated ginger
- Red pepper flakes, to taste (optional)
Instructions
1. Prepare the Sweet Potatoes
Start by preheating your oven to 400°F (200°C). Peel the sweet potatoes and cut them into cubes. Spread them out on a baking sheet, drizzle with a bit of olive oil, and sprinkle with salt. Roast for about 25-30 minutes or until they are tender and golden brown. Allow them to cool.
2. Cook the Quinoa
If you are using quinoa, rinse it under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes, or until the quinoa is fluffy and the water has been absorbed. Let it cool.
3. Prepare the Vegetables
While the sweet potatoes and quinoa cool, chop the red pepper, grate the carrot, shred the red cabbage, and chop the cilantro and green onions. Set aside.
4. Make the Dressing
In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, minced garlic, and grated ginger. If you prefer a spicy kick, add red pepper flakes to taste. Adjust the consistency with a little water if necessary.
5. Combine and Serve
In a large bowl, combine roasted sweet potatoes, cooked quinoa (if using), diced red pepper, grated carrot, shredded cabbage, chopped cilantro, and green onions. Pour the dressing over the salad and gently toss until everything is well coated. Top with chopped roasted peanuts for added crunch.
Serve this Thai-style sweet potato salad warm or chilled. It’s perfect for potlucks, barbecues, or as a nutritious weekday lunch option. Enjoy the explosive flavors of Thai cuisine in this healthy and satisfying dish!
Tips for Variation
- For a protein boost, add grilled chicken or tofu.
- Incorporate other vegetables like cucumbers or snap peas for added freshness.
- Substitute almond butter for a different nutty flavor in the dressing.
This Thai-style sweet potato salad is not only delicious but also packed with nutrients, making it a wonderful addition to your meal rotation. Try it today and impress your family and friends with its vibrant colors and flavors!