This Sweet Potato & Marianted Ginger Salad is a quiet celebration of Navratri – light, sattvic, and deeply comforting. Soft, chilled slices of sweet potato meet the gentle heat of ginger, all brought together with a bright hint of lemon. It’s simple, yet every bite feels intentional.
| Course | Salad |
| Servings | 2 persons |
| Preparation Time | 20 minutes |
| Cook Time | 15 – 20 minutes |
Ingredients for the Sweet Potato & Marinated Ginger Salad(1 cup=200 ml, 1 tbsp=15 ml) |
|
| 2 Nos | Sweet potatoes |
| ¼th cup | Fresh ginger, julienned (slice it very thinly) |
| Lemon juice of 1 – 2 lemons | |
| A pinch of | Sugar |
| Sendha namak as per taste | |
|
Fresh coriander leaves to garnish |
|
Instructions for the Sweet Potato & Marinated Ginger Salad |
|
| 1. | Steam the sweet potatoes in a steamer until its cooked. |
| 2. | Remove the skin and the loose threads. Cut into thin slices. Chill in the refrigerator. |
| 3. | Meanwhile, marinate the ginger juliennes in lemon juice for 1 hour. |
| 4. | Once the ginger starts turning a little pink, add a pinch of sugar to the lemon juice. |
| 5. |
Arrange the following on a plate. The cold sweet potato slices topped with ginger, lemon juice sugar mixture. Sprinkle sendha namak and garnish with coriander leaves. Now top another layer of sweet potatoes and ginger. Chill this again for 1 – 2 hours for the flavours to marinate. Serve this salad chilled. |
