Sweet Potato Salad With Lime Pickle And Cashews Food

SWEET POTATO SALAD WITH LIME PICKLE AND CASHEWS

Sweet Potato Salad With Lime Pickle and Cashews image

Melissa Clark calls for homemade mayonnaise in this richly flavored yet light salad. It's an easy task and well worth doing - but if working with raw eggs makes you squeamish, Hellmann's or Duke's are fine stand-ins. Lime pickle can be found in the South Asian food section of the supermarket. It is spicy, so use a light hand when adding it to the mayonnaise.

Provided by Melissa Clark

Categories quick, salads and dressings

Time 30m

Yield 6 servings

Number Of Ingredients 6

Ingredients

Salt
1 1/2 pounds sweet potatoes, peeled and diced into 1-inch pieces
6 tablespoons lime pickle mayonnaise
2 scallions, thinly sliced
2 tablespoons chopped cilantro plus whole cilantro leaves for garnish
1/2 cup chopped roasted, salted cashews.

Steps:

Bring a pot of salted water to a boil. Add the sweet potatoes and cook until just tender, about 10 minutes. Drain and cool.
In a large bowl, mix together the mayonnaise, scallions and cilantro. Add the sweet potatoes and cashews and gently stir to mix. Garnish with cilantro leaves and serve.

Nutrition Facts : @context http, Calories 265, UnsaturatedFat 13 grams, Carbohydrate 27 grams, Fat 16 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 3 grams, Sodium 336 milligrams, Sugar 6 grams

CURRIED SWEET POTATO CHICKEN SALAD WITH CASHEWS

Curried Sweet Potato Chicken Salad with Cashews image

Provided by Food Network Kitchen

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 12

Ingredients

1/2 small red onion, thinly sliced
1 1/2 pounds sweet potatoes, peeled and cut into 1-inch chunks
5 tablespoons extra-virgin olive oil
2 teaspoons Madras curry powder
Kosher salt and freshly ground pepper
Finely grated zest and juice of 1 lime
3 tablespoons mango chutney
4 cups baby kale blend
1/2 head Bibb lettuce, torn
2 cups shredded rotisserie chicken (about 12 ounces)
1 cup fresh mint and/or cilantro
1/3 cup salted roasted cashews, chopped

Steps:

Place a rimmed baking sheet in the oven and preheat to 425 degrees F. Cover the red onion with cold water in a small bowl and set aside. Toss the sweet potatoes with 2 tablespoons olive oil, the curry powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl. Spread the sweet potatoes in a single layer on the hot baking sheet and roast until tender and browned around the edges, 20 to 25 minutes.
Meanwhile, whisk the lime zest and juice, mango chutney, remaining 3 tablespoons olive oil, 1/4 teaspoon salt and a few grinds of pepper in a large bowl. Drain the red onion and add to the bowl along with the kale, lettuce, chicken and half the herbs; toss to coat. Season with salt and pepper. Divide among bowls and top with the sweet potatoes, cashews and remaining herbs.

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