I’m craving salads again and I can’t help pretending spring has arrived. The snow outside reminds me it’s still winter, but I convinced myself last night that summer was just around the corner by making a bright, flavorful yam salad.
This salad swaps traditional white potatoes for sweet yams and adds fresh ginger to warm the flavor—perfect for lifting the spirits on a chilly day. The ginger pairs beautifully with raisins, and the addition of crunchy pecans and celery gives the salad great texture. It’s easy to make, travels well, and is a reliable last-minute choice for potlucks or barbecues.
Sweet Nibbly Bits Yam Salad
Cuisine: Vegan, Gluten free, Dairy free
Author: Leanne Vogel
Prep time:
Cook time:
Total time:
Serves: 5-6 generous servings
A lively yam salad with grated ginger, sweet raisins, crunchy pecans, and celery. Serve it warm or cold as a side, a filling in a rice tortilla, or alongside grilled dishes for a fresh, satisfying option.
Ingredients
- 2 medium yams, diced into 1/2-inch cubes (leave the skin on)
- 1/2 cup veganaise (or your preferred mayonnaise)
- 1/2 cup raisins
- 1/2 cup pecans, chopped
- 2 teaspoons freshly grated ginger
- 3 stalks celery, diced small
- 1/2 red onion, diced small
- 1/2 teaspoon Himalayan rock salt (or regular salt to taste)
- Freshly ground black pepper to taste
Instructions
- Fill a large saucepan with water, cover, and bring to a boil. Add the diced yams and cook 8–10 minutes until just tender—about 9 minutes usually works well. You don’t want them too soft.
- While the yams cook, combine the veganaise, raisins, chopped pecans, grated ginger, diced celery, diced red onion, salt, and pepper in a large bowl.
- Drain and rinse the yams, then add them to the bowl and gently fold until everything is evenly coated and combined.
- Serve warm or chilled. Both are delicious—warm highlights the ginger, chilled tones down the richness for a lighter bite.
3.3.3070
View Nutritional Information (once on page scroll down)
What’s your favorite summer activity?
