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

Yacon Ribbon Salad with Sesame Seeds, Cashews & Mint

Sam Richards
Cooking time
Serves2 people
Vegetarians Vegans
Yacon Ribbon Salad with Sesame Seeds, Cashews & Mint

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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layout 1 comment

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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FriarTuck

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Out of this world yummy.