I’m obsessed with salads, but as the seasons change, so do my ingredient choices. Even while living a raw food lifestyle, I love to eat seasonally. Apples, cranberries, yams and parsnips have been making quite an appearance in my kitchen lately. I first tossed up this salad when I found yams in my veggie co-op bag, adding a few simple ingredients that I had on hand. I was so impressed by the flavor combination that I found myself repeatedly making it this fall. The sweet yams tossed with crunchy cabbage, nutty hemp oil and delicate poppy seeds make a deliciously tasty and gorgeously colored autumn side dish.
with hemp-poppy dressing
Serves 6-8 as a side dish
- 6 cups shredded yams (about 4 small, peeled yams, shredded in your food processor)
- 3 cups shredded purple cabbage (preferably shredded very finely using a mandoline)
- 3/4 cup finely sliced red onion
- 1/2 cup hemp oil or olive oil
- 2 tablespoons poppy seed
- 1 tablespoon coconut or apple cider vinegar
- 1 1/2 teaspoons Himalayan salt
Natalia is the chef/owner of Glowing Temple, a raw and living foods inspiration, creation and education service based in Sarasota, Florida. She’s the author of Pure Pleasures: Luscious Live Food Recipes from the Glowing Temple Kitchen. Natalia strives to create recipes focusing on local and seasonal ingredients and never compromises when it comes to organics. She wishes to share the joy she has discovered through a clean, green diet. Recently, Natalia created an organic live & vegan menu for Mi Pueblo’s University location. Find her on Twitter @NataliaKW and Facebook.