The new sweet potato, chickpea and carrot salads are the best in their class.
But if you can’t find any sweet onion sauce or mustard sauce, this recipe is definitely worth a try.
It comes together in a matter of minutes, with the help of some simple ingredients and the right spices.
It’s quick and easy to make, too, and if you want to save some time, it will make a nice snack or dinner option.
The onion salad recipe makes 4-6 servings, depending on how big you want your salad.
The recipe below is adapted from the best-selling cookbook, The Complete Guide to Sweet Potato, Chicken and Chicken Salad.
To make this recipe, you will need: 4 cups chopped sweet potato 1 tablespoon olive oil 1 teaspoon salt 1 large carrot, peeled and chopped 2 cups chopped fresh ginger, chopped 1 large yellow onion, peeled, seeded and finely chopped 1/2 cup fresh lemon juice 1/4 cup chopped celery, finely chopped, or 2 tablespoons chopped fresh celery seed 1 tablespoon chopped garlic 2 teaspoons ground cinnamon 1/8 teaspoon ground cloves 1/16 teaspoon ground nutmeg 1/32 teaspoon ground cardamom 1/6 teaspoon ground ginger 1/10 teaspoon ground allspice 1/5 teaspoon ground turmeric 1/3 teaspoon ground black pepper, or to taste 3 tablespoons chopped tomatoes, halved 1 tablespoon lemon juice or more 1 teaspoon red wine vinegar, or more To make the salad dressing, combine the sweet potato and olive oil in a large saucepan.
Add the salt, olive oil and the carrot and ginger and sauté for a minute or two, stirring occasionally.
Add in the lemon juice, ginger and garlic, and stir to combine.
Stir in the onions, celery and garlic.
Reduce heat to medium low and bring to a boil, then simmer for about an hour, or until the vegetables are tender.
Add tomato mixture and lemon juice.
Add a dash of turmeric to taste and stir.
Season with salt and pepper to taste.
Serve hot with homemade dressing.