Raw Sweet Potato Salad with Arame

This recipe comes from chef Sarah Britton on www.rawfoodrecipes.com.

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!


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