Fall

Martha Stewart's Sweet Potato, Celery, and Apple Salad

March  8, 2016
Photo by Mark Weinberg
Author Notes

Yes, this salad has raw sweet potato in it—but before you wrinkle your nose, remember: We felt this way about kale salads not long ago. Raw sweet potatoes are crunchy and flavorful, and far from sticky-sweet, the way they can be when they're cooked. Raw sweet potato is pretty common in the raw food community, a natural place for novel ideas like this to catch on (they predicted one-ingredient banana ice cream, too). On blogs and in cookbooks, the crunchy orange starch takes the form of spiralized salads, soups, juices, and raw sweet potato pies. Adapted slightly from Whole Living (January/February 2012). Note: Although raw sweet potatoes can be eaten in a variety of ways safely, please don't get so excited about this salad that you make raw sweet potatoes a staple of your diet. In extreme cases, in the absence of other proteins, a diet based on raw sweet potatoes can be dangerous. Here's further reading. —Genius Recipes

  • Serves 4
Ingredients
  • 2 tablespoons lemon juice
  • 1 tablespoon freshly grated ginger
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 1 small sweet potato, peeled and finely julienned into matchstick (about 2 cups)
  • 1 tart apple like Granny Smith, cored and finely julienned into matchsticks
  • 1 stalk celery, thinly sliced
  • 2 scallions, thinly sliced
  • 3 radishes, finely julienned
  • 3 tablespoons toasted sesame seeds
  • 1/4 cup packed fresh cilantro leaves
In This Recipe
Directions
  1. In a small bowl, whisk together lemon juice, ginger, and olive oil. Season to taste with salt and pepper.
  2. In another bowl, combine sweet potato, apple, celery, scallions, radishes, sesame seeds, and cilantro.
  3. Drizzle dressing over salad, toss, and season to taste with salt and pepper.

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Genius Recipes

Recipe by: Genius Recipes

Genius recipes surprise us and make us rethink cooking tropes. They're handed down by luminaries of the food world and become their legacy. They get us talking and change the way we cook. And, once we've folded them into our repertoires, they make us feel pretty genius too. Watch for new Genius Recipes every Wednesday morning on our blog, dug up by Food52's Senior Editor Kristen Miglore.