2tbspdark soy sauce, tamari or coconut aminos (make sure it's GF if needed)
1tbsptoasted sesame oil
Salad:
1medium sweet potato(or ~1 1/2 small ones), peeled
1courgette(zucchini), peeled into ribbons
1large carrot, peeled into ribbons
1red chicory(radicchio), finely shredded (or you can use 1/4 head of red cabbage)
handful of mangetout/sugar snap peas, sliced
1spring onion, finely sliced
1/2a large bunch of coriander, finely chopped (stems & leaves)
2tbspsesame seeds(toast them in a dry frying pan over a high heat)
Instructions
Dressing:
Place the sliced onion and garlic into a bowl with the lime juice. Let it sit for a few minutes.
Add in the rest of the dressing ingredients and stir well to combine. Set aside while you prep the salad.
Salad:
Take the peeled sweet potato and slice it into 'planks' about 2mm thick. Stack a few planks up and cut them into matchsticks. Repeat with the rest of the planks until you've got a LOAD of sweet potato matchsticks. (If you have a spiraliser you can also just use that to turn the sweet potato into noodles).
Place the sweet potato matchsticks, courgette ribbons, carrot ribbons, shredded chicory, sliced mangetout, spring onion & most of the coriander into a large bowl. Pour over the dressing and toss the salad together with your hands, slightly massaging it into everything.
Top the salad with the rest of the coriander and the toasted sesame seeds (and extra spring onion if you want).
Notes
Adapted from 'The Foodie Teen' by Alessandra Peters - If you have a spiraliser you can spiralise the sweet potato, courgette and carrot instead