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Taro & Sweet Potato Salad

Taro & Okinawan Sweet Potato Salad - gently tossed with coconut cream, ginger and cilantro.  A great local-style salad served warm or cold.

Posted By: K. Taako
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Prep Time: 5 | Cook Time: 10 | Ready In: 15
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US Metric
  • 1 lb. Okinawan sweet potato, peeled and cut into 1” chunks
  • 1 lb. taro, peeled and cut into 1” chunks
  • 1/8 cupcilantro leaves, chopped
  • juice from 1 lime
  • salt and pepper to taste
  • 1 tablespoon green onions, thinly sliced (optional)
  • 1 tablespoon ginger, peeled grated
  • 1/3 cupcoconut cream

Cooking Process:

Place the peeled sweet potatoes in a pot and cover with water. Salt the water and simmer until just tender, about 7-10 minutes (do not overcook or the salad will be mushy and fall apart). Drain and transfer to a bowl. Add all ingredients and toss to incorporate.  Serve warm or refrigerate and bring to room temperature before serving.