Raw Sweet Potato Salad
Ingredients:
2 Small to medium sweet potatoes
2 Tb Raw honey
2 Tb Fish sauce
Zest of 1 lime + 1½ Tb fresh lime juice
½ tsp Teeny Tiny Spice Co. Penang curry
½ tsp Salt
20 Small mint leaves, chopped
¼ C Chopped roasted hazelnuts
A few Whole fresh mint leaves for garnish
Instructions:
Peel and scrub the sweet potatoes to smooth out any imperfections.
Fill a bowl with cold water.
Over the bowl of water, using a mandolin, slice the sweet potatoes into paper thin rounds and drop into the bowl of water.
Stir the sweet potatoes in the water to remove any excess starch and then let them soak for 30 minutes.
In a large bowl, whisk together the honey, fish sauce, lime zest, lime juice, salt and Penang Curry.
Whisk in the chopped mint leaves.
Drain the sweet potatoes and pat them dry.
Add the sweet potatoes to the dressing and coat well.
Let stand for 5 minutes.
To serve, arrange the sweet potatoes on serving plates, top with chopped nuts and garnish with fresh mint leaves.
Serve at room temperature or chilled.