Raw Sweet Potato Salad with Arame

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A grounding, filling raw sweet potato salad with the inclusion of shredded daikon radish, sliced celery, tart apple, ginger, toasted sesame seeds, soaked mineral rich arame seaweed and a gentle dressing of lemon, agave, tamari, and cold pressed sesame oil. Delightful as a side salad with a steamed grain like quinoa or brown rice, or served with miso soup on a rainy day. If agave nectar isn’t your thing, try yacon or coconut nectar in this dressing for a malty earthy sweetness that compliments the root vegetables very well!




1/4 cup arame seaweed

1/3 cup freshly squeezed lemon juice

2 cups sweet potato, cut into matchsticks

1 cup shredded daikon radish (optional)

1 cup tart apple, cut into matchsticks

1/2 cup sliced celery

1-2 Tbsp grated ginger

1/4 cup toasted sesame seeds

1-2 Tbsp agave nectar

3 Tbsp. Tamari

3 Tbsp. extra virgin olive oil or cold pressed sesame oil






1. Rinse and soak arame in 3/4 cup filtered water for 15-20 until soft

2. Squeeze lemon juice

3. Shred or grate the sweet potato, daikon and apple into a large salad bowl

4. Slice celery in thin, diagonal strips and add

5. Grate ginger

6. Toast sesame seeds in a dry skillet until they begin to pop – careful, the burn quickly!

7. Blend agave, tamari, oil and ginger

8. Toss all ingredients together and enjoy!



Sarah BrittonAbout Sarah Britton

Sarah Britton is a holistic nutritionist, vegetarian chef, and the creator of the award-winning blog My New Roots. As a Certified Nutritional Practitioner, Sarah is also the director of New Roots Holistic Nutrition, where she educates others to be an active participant in their own health and healing.

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