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Raw Sweet Potato Satay Salad

Course Salads & Sides
Author Izy



  • 1 red onion or shallot , , thinly sliced
  • 1 clove of garlic , , roughly chopped
  • juice of 1 lime
  • thumb-sized piece of ginger , , grated
  • 4 tbsp (1/4 cup) light tahini
  • 1 tbsp raw sugar/coconut sugar/maple syrup
  • 2 tbsp dark soy sauce , , tamari or coconut aminos (make sure it's GF if needed)
  • 1 tbsp toasted sesame oil


  • 1 medium sweet potato , (or ~1 1/2 small ones), peeled
  • 1 courgette , (zucchini), peeled into ribbons
  • 1 large carrot , , peeled into ribbons
  • 1 red chicory , (radicchio), finely shredded (or you can use 1/4 head of red cabbage)
  • handful of mangetout/sugar snap peas , , sliced
  • 1 spring onion , , finely sliced
  • 1/2 a large bunch of coriander , , finely chopped (stems & leaves)
  • 2 tbsp sesame seeds , (toast them in a dry frying pan over a high heat)



  • 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.


  • 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).


Adapted from 'The Foodie Teen' by Alessandra Peters
- If you have a spiraliser you can spiralise the sweet potato, courgette and carrot instead