Sweetpotato Mango Thai Salad

Recipe created by Roxana Ehsani, M.S., RD, CSSD, LDN

Tangy, sweet, and slightly spicy - Sweetpotato Mango Salad recipe. It’s a twist on the popular Thai papaya salad recipe. Refreshing, vibrant and oh-so-delicious you won’t be able to put down your fork.

Sweetpotatoes are made of complex carbohydrates, released steadily giving your body energy to power you through your day!

Makes: 8 cups

Serving Size: 2 cups

Prep Time20

Cook Time18

Course: Salad

Cuisine: Asian

Servings:

Calories: 199kcal

Ingredients

1 large sweetpotato sliced into matchsticks
1 red bell pepper thinly sliced
1 mango thinly sliced
½ large red onion thinly sliced
4 small limes juiced
1½ tbsp fish sauce
1 tbsp olive oil
3 garlic cloves minced
1 tbsp chili garlic sauce
¼ cup cashews finely chopped
2 tbsp fresh basil

Instructions

Preheat oven to 350 degrees and line a baking sheet with aluminum foil.
Place sweetpotatoes on prepared pan. Spray lightly with cooking spray and bake until fully cooked and soft, about 16-18 minutes. Cool.
Place the cooled sweetpotato, red bell pepper, mango, and red onion in a large mixing bowl. Toss together.
In a small bowl, whisk together lime juice, fish sauce, olive oil, garlic, and chili garlic sauce. Pour over vegetables and toss until well mixed.
Garnish with cashews and basil leaves.

Notes

Nutrition Facts

Sweetpotato Mango Thai Salad

Serving Size

Amount per Serving

Calories

199

% Daily Value*

Fat

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Sodium

775

Potassium

513

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

9595

192

Vitamin C

Calcium

Iron

Net Carbohydrates

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition