Carrot and Sweet-potato Salad
Added to 7 cookbooks
This recipe has been viewed 14034 times
This salad has a sweet and sour taste. it can be served warm as part of a meal or can be taken as a main course.
the dressing can be poured over the salad or served separately in a bowl.
care should be taken so that the sweet potatoes don’t get mushy due to boiling.
- Peel and roughly dice the sweet potato.
- Pressure cook for 2-3 whistles or until soft.
- Drain the water and set aside in a bowl.
- Boil the carrots for a few minutes, making sure that they remain crunchy.
- Add the boiled carrots to the sweet potato.
- Scoop out the seeds from the tomatoes and roughly chop the flesh.
- In a salad bowl, place the lettuce leaves.
- Mix together the sweet potatoes, carrots, boiled chickpeas and tomatoes.
- Add them in the bowl over the lettuce leaves.
- Blend together the dressing ingredients and add them over the salad.
- Garnish with walnuts, raisins and onion rings.
This recipe was contributed by tanukade on 11 Jul 2003
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