Yacon Ribbon Salad with Sesame Seeds, Cashews & Mint Recipe | Abel & Cole

Yacon Ribbon Salad with Sesame Seeds, Cashews & Mint

Cooking time
Serves2 people
Vegetarians Vegans

Fresh and crunchy ribbons of yacon are tossed with nutty sesame seeds, toasted cashews and fresh herbs and dressed with ginger, garlic and tamari. Perfect on it's own as a light and refreshing salad, or great as a side served with grilled fish or chicken.

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Ingredients

  • 35g cashews
  • 1 garlic clove
  • A thumb of ginger
  • 2 tbsp toasted sesame seeds
  • 2 tbsp tamari
  • 1 lemon
  • 500g yacon
  • A handful of coriander
  • A handful of mint, leaves only
  • 1 tsp extra virgin olive oil

Prep: 15 mins | Cook: 5 mins

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Method

1. Warm a dry frying pan to a medium-high heat for 2 mins. Scatter in the cashew nuts and fry for 2-3 mins, turning frequently, till golden and toasted on all sides. Tip the nuts into a bowl and set aside.
2. Peel and finely chop or grate the garlic clove and ginger into a bowl. Sprinkle in the sesame seeds. Stir in the tamari, the juice from the lemon and 1 tsp oil till well combined.
3. Scrub the yacon and peel. Once peeled, use the peeler to create long, thin ribbons. Scatter into a salad bowl. Roughly chop the coriander and mint and add to the yacon, along with the toasted cashews. Spoon over the dressing and toss well till evenly coated and serve.
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Momma

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FriarTuck

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Out of this world yummy.