Thursday, 18 August 2011
Yakon Potato Salad
I couldn't help but offer another simple raw side dish using yakon. Since it's in season here I thought I'd share with you a little more about this delicious vegetable. It is a close relative of the sunflower and jerusalem artichokes. It's not the same or even related
to Jicama which it is often confused with. Yakon is slightly sweeter than jicama and contains a sugary substance called inulin. Inulin can not be absorbed by the body and passes through us undigested. Which is why it is good for diabetics. Yakon is also good for the colon, the immune system and helps aid digestion. You can make a tea from the leaves which is a prebiotic and antioxidant. Yakon syrup is also a prebiotic - a great sweetener for diabetics. So all round it's a good guy!
The mustard and the lemon in this recipe contrast the sweetness of the yakon so beautifully. You could play around, adding anything you would classically have with a potato salad, like chives or other herbs, chopped olives or capers, but I like things simple.
3 cups yakon, diced
2 sticks celery, finely sliced on an angle
1 spring onion, finely sliced on an angle
Twist of lemon and a dash of olive oil
Chop and dice and combine all the ingredients together. Then add a twist of lemon and a dash of olive to prevent oxidisation.
Cashew, lemon and mustard mayo
½ cup raw cashews
2 dsp yellow mustard
4 dsp lemon juice
1 tsp good salt
½ cup filtered water
Soak the cashews in the filtered water for approximately 10 minutes. Then add remaining ingredients and blend until smooth and creamy. Pour over the salad and enjoy!