Best Raw Yam Salad Recipes

THAI YAM SALAD

Thai Yam Salad image

I got this recipe from a coworker. She brings this salad to all the potlucks. Everyone always devours it with raves! Everyone always wants the recipe and she was happy to oblige. Wonderful flavors! She has since moved on and so I am posting it here so I don't lose it. It is written exactly as she provided. I am going to have to look up the red pepper sauce she uses and make it to figure out the amounts. Then I will edit the recipe with more exact directions.

Provided by Alskann

Categories Salad Dressings

Time 1h20m

Yield 8-10 serving(s)

Number Of Ingredients 13

Ingredients

2 -3 large yams, baked until tender then cubed
1 large red bell pepper, diced
1 scallions or 1 green onion, sliced thin
1/2 cup raw pumpkin seeds (to taste)
1 tablespoon sesame seeds (to taste)
1/2 cup raisins (optional)
1/3 cup olive oil
sesame oil, to taste (optional)
1 teaspoon grated gingerroot
1 crushed garlic clove
2 -3 tablespoons lime juice
1/4 cup soy sauce (to taste)
1 (5 ounce) bottle thai red pepper sauce (the bottle with the rooster on the label)

Steps:

Mix dressing together.
Pour over other ingredients; mix well.
Serve chilled or warm.
Cooking time is for baking the yams.

Nutrition Facts : Calories 233.8, Fat 13.8, SaturatedFat 2.1, Sodium 982.9, Carbohydrate 24.4, Fiber 4.2, Sugar 1.8, Protein 5.1

RAW YAM SALAD

Raw Yam Salad image

Aromatic, refreshing, quick and very healthy! Not to mention easy too. A side dish that goes with just about any chicken or fish dinner but can also be enjoyed just as a snack. My mother and I came up with this little specialty about a year ago and has become a staple in our meal planning. I get my lavender and fennel from my local health food store. If you don't have grape seed oil you can use olive oil but the grape seed oil is lighter. Also, white wine vinegar works well as a substitute for rice vinegar. If you find the dressing was not enough to saturate all the yam just add more until desired amount and flavor.

Provided by Trish

Categories Vegetable Salads

Time 50m

Yield 5

Number Of Ingredients 9

Ingredients

2 ½ cups peeled and shredded yam
1 cup dried whole cranberries
⅔ cup chopped pecans
¼ cup grapeseed oil
3 tablespoons rice vinegar
3 tablespoons freshly squeezed lemon juice
1 ½ teaspoons dried lavender, crushed
1 ½ teaspoons fennel seed, crushed
2 pinches freshly ground black pepper

Steps:

Mix yam, cranberries, and pecans together in a large bowl.
Combine grapeseed oil, vinegar, lemon juice, lavender, fennel, and black pepper in a jar with a lid. Cover and shake until blended. Pour dressing over yam mixture and toss to coat. Chill in refrigerator at least 30 minutes.

Nutrition Facts : Calories 362.8 calories, Carbohydrate 44.1 g, Fat 21.6 g, Fiber 6.1 g, Protein 2.7 g, SaturatedFat 2 g, Sodium 7.7 mg, Sugar 16.8 g

SWEET POTATO, CELERY, AND APPLE SALAD

Sweet Potato, Celery, and Apple Salad image

Provided by Martha Stewart

Categories Food & Cooking Salad Recipes

Number Of Ingredients 11

Ingredients

2 tablespoon lemon juice
1 tablespoon freshly grated ginger
2 tablespoon extra-virgin olive oil
Coarse salt and freshly ground pepper
1 small sweet potato, peeled and finely julienned (2 cups)
1 tart apple, cored and finely julienned
1 stalk celery, thinly sliced
2 scallions, thinly sliced
3 radishes, finely julienned
3 tablespoon toasted sesame seeds
1/4 cup packed fresh cilantro leaves

Steps:

In a small bowl, whisk lemon juice, ginger, and oil. Season with salt and pepper.
In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds, and cilantro.
Drizzle dressing over salad and season with salt and pepper.

ROASTED YAM AND KALE SALAD

Roasted Yam and Kale Salad image

A bright contrast in flavors makes this salad a favorite among friends and family. The yams have a subtle sweetness that pairs nicely with the caramelized onions and kale.

Provided by Anonymous

Categories Salad Vegetable Salad Recipes

Time 1h15m

Yield 6

Number Of Ingredients 9

Ingredients

2 jewel yams, cut into 1-inch cubes
2 tablespoons olive oil
salt and freshly ground black pepper to taste
1 tablespoon olive oil
1 onion, sliced
3 cloves garlic, minced
1 bunch kale, torn into bite-sized pieces
2 tablespoons red wine vinegar
1 teaspoon chopped fresh thyme

Steps:

Preheat an oven to 400 degrees F (200 degrees C). Toss the yams with 2 tablespoons of olive oil in a bowl. Season to taste with salt and pepper, and arrange evenly onto a baking sheet.
Bake in the preheated oven until the yams are tender, 20 to 25 minutes. Cool to room temperature in the refrigerator.
Meanwhile, heat the remaining 1 tablespoon of olive oil in a large skillet over medium heat. Cook and stir the onion and garlic until the onion has caramelized to a golden brown, about 15 minutes. Stir in the kale, cooking until wilted and tender. Transfer the kale mixture to a bowl, and cool to room temperature in the refrigerator.
Once all the ingredients have cooled, combine the yams, kale, red wine vinegar, and fresh thyme in a bowl. Season to taste with salt and pepper, and gently stir to combine.

Nutrition Facts : Calories 273.7 calories, Carbohydrate 49.2 g, Fat 7.5 g, Fiber 7.7 g, Protein 5 g, SaturatedFat 1.1 g, Sodium 46.3 mg, Sugar 2.3 g

APPLE & YAM SALAD

Apple & Yam Salad image

The nifty thing about this refreshing salad is ... the sweet potatoes are raw. Yes, it can be done! This salad is similar to one created by Charlie Myers at The Gumbo Pot at the Farmer's Market in Los Angeles. It has to be made in advance and sit overnight, so that the raw sweet potatoes can soften and all the flavors can meld properly.

Provided by Miss Annie

Categories Yam/Sweet Potato

Time 20m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

4 cups peeled and grated sweet potatoes (yams)
2 tart green apples, peeled,cored and chopped (Granny Smith or Pippin)
1/2 cup dried currant
1/2 cup pecan pieces, toasted
1 orange, juice of
1 lime, juice of
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
2 cloves garlic, finely minced
salt & freshly ground black pepper, to taste
1/3 cup olive oil

Steps:

Mix the sweet potatoes, apples, currants and pecans in a large bowl.
Combine the juices, vinegar, mustard, garlic, salt and pepper in a small bowl.
Whisk together, then add the oil in a thin stream, whisking constantly.
Pour over the salad, toss well to combine well, then refrigerate overnight before serving.

Nutrition Facts : Calories 321.9, Fat 18.8, SaturatedFat 2.3, Sodium 79.4, Carbohydrate 38.9, Fiber 6, Sugar 19.8, Protein 3.2