Raw Vegan Sweet Potato Salad (Seasonal Newsletter - Autumn Edition 2015)

Semi-Pickled this original recipe will indeed surprise your tastebuds in a very nice way.
Try it today! 

Prepare it a day ahead and feel the crunch...

Raw Vegan Spiralized Sweet Potato

Surprising, yet so Refreshing
 

Having had taught Students (training to be Natural Chefs) how to spiralise vegetables, I wanted to come up with an even more original recipe.
   I really love the Apple Cider Vinegar touch, which brings all the flavours together. This salad is very refreshing, and can be prepared in advance and is Lunch-box-friendly.
 
Ingredients (use Organic as much as possible)
– Serve 2

2 Each       Sweet Potatoes
1 Tbsp       Black Sesame Seeds
2 Pinch      4-spices Mix
3 Tbsp       Raw Apple Cider Vinegar (with Mother)
½ Tsp         Rock Salt
¼ Each       Red Pepper (Brunoise)
1 Handful  Sliced Fennel
2 Tbsp       Sesame Oil
3 Baby       Pickled Baby Beetroot
6 Each       Caper Berries (Optional)
1 Tbsp       Cardamom Pod (Optional)

 

1. Spiralize Sweet Potatoes and place in a bowl.
2. Sprinkle Spices and Crushed Cardamom, and pour Apple Cider Vinegar. Add Salt. Mix well with hands or gently with a fork.
3. Brunoise the Red Pepper and add to the bowl.
4. Let to rest for 30 minutes.
5. Drain but do not rinse.
6. Use Pickled Baby Beetroot or grate finely a raw Beetroot and place in a bowl with Apple Cider Vinegar. Let to pickle for 20 minutes. Drain and rinse. Add to Pickled Sweet Potatoes.
7. Plate. Add some Watercress for better presentation, and drizzle with Sesame Oil.