Sweet Potato Kimchi Salad

By: Dr Rachel Enright
Sweet Potato Kimchi Salad
Course
Dinner Lunch Salads
Tags
Asian Healthy Vegetarian kimchi sweet potato
Info
  • Servings
    6
  • Prep Time
    30 mins
  • Cook Time
    15 mins
Ingredients
  • Sweet potatoes, diced 4 medium
  • Red onion, diced ½ pc
  • Flat leaf parsley, chopped 1 cup
  • Organic dill pickles, diced ½ pc
  • Celery, diced 4 stalks
  • Radish, diced ½ cup
  • Kimchi, finely chopped 1 cup
  • Olive oil 2 tbsp
  • Salt ½ tsp
  • Black pepper ½ tsp
  • DRESSING:
  • Organic mayonnaise ½ cup
  • Organic apple cider vinegar 2 tbsp
  • Dijon mustard 1 tbsp
  • Salt and pepper to taste
  • GARNISH:
  • Radish, sliced in thin circles 1 pc

Method

  1. Preheat oven to 180°C and line a baking tray with baking paper.
  2. Mix sweet potatoes in olive oil, salt and pepper.
  3. Put on baking tray and bake for 15 minutes (they should remain firm). Cool and set aside.
  4. Meanwhile, mix all the other veggies and kimchi in a mixing bowl.
  5. In a separate bowl, combine all the dressing ingredients and mix thoroughly. Add the mixed veggies and toss well. Then add the cooled sweet potatoes.
  6. Garnish with radish slices and enjoy!

Extra Notes

Sweet potatoes can be cooked the night before and kept in the fridge.
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