Purple Yam and Banana with Apple Chips Salad
I know, I know the name of this recipe is a mouth full – but I can’t think of anything better. If you come up with one that’s more suited – please feel free to comment and I might just change it.
Purple yam is one of my favorite sweet potatoes. I always pair them with plantain bananas and the result is yumminess match in heaven! I use coconut oil and just pan fry them. I use the same pan – and cut the potatoes in thin slices so it’ll come out a little crunchy. For the bananas – I’ll cut them into thicker slices because they burn easily – so be careful when frying them make sure you keep an eye on them.
This is a sweet and savory salad. The flavors just marry with each other.
I used 3 medium-size purple yams. Peeled and cut lengthwise, a little thinner for a bit of a crunch. Use a medium-size skillet, add about 2 tablespoons coconut oil, add more if needed. Add the potatoes and fry them until soft and becomes darker in color. Use a fork to test for doneness.
Cut the bananas lengthwise and a bit thicker. When done frying the yams, start adding the bananas into the same pan, add more coconut oil if needed. Fry until soft and golden brown. Drain both yams and bananas with paper towels to remove excess oil.
I cut the bananas into small cubes and the purple yams into matchsticks when I’m ready to add them to my salad. You can cut them any way you want.
For these beautiful apples – I used my spiralizer and cut them into thin curly slices. I baked them for 15-20 minutes or until crispy. Some of them will not really come out very crispy but the taste is so delicious when baked. You can also use a dehydrator.
The sauce is totally yummy! This time I used almond butter instead of peanut butter. Then I add the rest of the ingredients I normally used for my peanut sauce. See recipe below.
Recipe for the dressing:
Ingredients
- 1 tablespoon almond butter
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1/2 teaspoon Harissa chili paste
- 1 teaspoon sesame oil
- 1 teaspoon toasted sesame seeds
- 1 garlic clove, finely minced
- 1- inch size fresh ginger finely minced
Instructions
- Combine all ingredients, whisk to mix well. Make sure to soften your almond butter so it’ll mix well with the rest of the ingredients. If you want a thinner consistency, add a little water. For a thicker consistency, add more almond butter.
Recipe for the salad:
Ingredients
- 2 cups mixed greens
- 1 cup Asian Cole slaw mixed, shredded napa cabbage, red cabbage, broccoli, and carrots
Instructions
- In a bowl add the slaw, mixed greens, fried plantain, purple yams, and dressing, toss to coat well. Add the apple chips on top and drizzle more dressing if you like. Sprinkle toasted sesame seeds.
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