Sweet Potato and Cashew Salad
Sweet Potato and Cashew Salad - The classic with exotic ingredients reinterpreted - delicious!
Healthy, because
Even smarter
Nutritional values
Sweet potatoes owe their strong orange color to the plant pigment beta-carotene, a precursor of vitamin A. This fat-soluble vitamin is important for healthy eyes. Cashews can improve mood because they contain plenty of tryptophane, which is needed for serotonin production.
This salad is great to go. With this healthy salad, you won't crash in the afternoon!
(Percentage of daily recommendation)
| Calorie | 335 cal. | (16 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 44 g | (29 %) | ||
| Sugar added | 8 g | (32 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 1.7 mg | (213 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 7.6 mg | (63 %) | ||
| Vitamin K | 30.9 μg | (52 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 2.8 mg | (23 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 652 mg | (16 %) | ||
| Calcium | 62 mg | (6 %) | ||
| Magnesium | 70 mg | (23 %) | ||
| Iron | 2.4 mg | (16 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 21 g |
Ingredients
- Ingredients
- 21 ozs Sweet potato
- salt
- 2 ozs Cashews
- 1 bunch cilantro
- ½ bunch Basil
- ½ bunch mint
- 1 small red onion
- 1 pc ginger
- 6 Tbsps Lime juice
- 3 tsps brown sugar
- cayenne pepper
- 2 Tbsps olive oil
- 1 tsp sesame oil
Preparation steps
Peel the sweet potatoes, cut into 1/4 inch slices, and cook for 15-20 minutes in boiling salted water until soft.
Toast the cashews in a dry pan until fragrant.
Rinse and dry the cilantro, basil, and mint. Remove the leaves and finely chop. Peel and finely chop the onion and ginger.
Remove the sweet potatoes from the boiling water, rinse, and drain well.
Mix the ginger, lime juice, sugar, olive oil, and sesame oil to form a vinaigrette. Season to taste with salt and cayenne pepper.
Mix the herbs with the onions, sweet potatoes, and cashews. Add the vinaigrette, mix gently until combined, and serve.
