Yam Salad

Yam Salad Recipe - Vegan and Vegetarian Food from Guyana

Region / culture: Guyana | Preparation time: 15 minutes | Cooking time: 30 minutes | Servings: 6 |

Vegan diet

Introduction

Yam salad is a delicious and nutritious dish that can be enjoyed as a side dish or a light meal. This recipe combines the natural sweetness of yams with the tangy flavor of mayonnaise and the crunch of fresh vegetables.

History

Yam salad has been a popular dish in many cultures for centuries. Yams are a staple food in many parts of the world, and their versatility makes them a great ingredient for salads. This recipe is a modern twist on a classic dish, combining traditional ingredients with a few new flavors.

Ingredients

2 lb (907 g) of cooked yams, diced
3 tsp of salt
1 cup of grated onion (red, white, or yellow only)
4 tsp of white pepper
5 tbsp of mayonnaise
8 crisp lettuce leaves

How to prepare

In a mixing bowl, combine yams, grated onion, white pepper, salt, and mayonnaise. Mix gently to avoid breaking the yam cubes.
Arrange the mixture on a platter with lettuce leaves. Serve it cold as is or with other vegetables, side dishes, or main dishes.

Variations

You can customize this recipe by adding other vegetables like bell peppers, celery, or carrots. You can also experiment with different seasonings and dressings to create a unique flavor profile.

Cooking Tips & Tricks

When cooking yams for this salad, be sure to dice them into uniform pieces to ensure even cooking. It's also important to season the yams well before mixing them with the other ingredients to ensure a well-balanced flavor.

Serving Suggestions

This yam salad can be served as a side dish with grilled meats or fish, or enjoyed on its own as a light meal. It pairs well with a variety of flavors and can be customized to suit your taste preferences.

Cooking Techniques

The key to making a delicious yam salad is to cook the yams until they are tender but still firm. This will ensure that they hold their shape when mixed with the other ingredients.

Ingredient Substitutions

If you don't have mayonnaise on hand, you can substitute Greek yogurt or sour cream for a lighter dressing. You can also use sweet potatoes instead of yams for a slightly different flavor.

Make Ahead Tips

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. Just be sure to mix the ingredients together right before serving to ensure the best flavor and texture.

Presentation Ideas

To make this salad look more appealing, you can garnish it with fresh herbs, nuts, or seeds. You can also serve it in a decorative bowl or on a bed of lettuce for a more elegant presentation.

Pairing Recommendations

This yam salad pairs well with a variety of dishes, including grilled chicken, fish, or tofu. It also goes well with other salads, soups, or sandwiches for a complete meal.

Storage and Reheating Instructions

Leftover yam salad can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, simply microwave the salad for a few seconds or enjoy it cold.

Nutrition Information

Calories per serving

Each serving of this yam salad contains approximately 200 calories, making it a light and healthy option for a meal or snack.

Carbohydrates

Yams are a great source of carbohydrates, providing energy to fuel your day. This salad is a healthy way to enjoy this nutrient, as it combines yams with other nutritious ingredients like onions and lettuce.

Fats

Mayonnaise is the main source of fat in this recipe. While mayonnaise is high in calories, it can be enjoyed in moderation as part of a balanced diet.

Proteins

This salad is not a significant source of protein, but you can easily add protein by serving it with grilled chicken, tofu, or beans.

Vitamins and minerals

Yams are rich in vitamins and minerals, including vitamin C, potassium, and fiber. This salad is a great way to enjoy the nutritional benefits of yams in a delicious and satisfying dish.

Alergens

This recipe contains eggs and soy in the mayonnaise, so be sure to check for any allergies before serving.

Summary

Overall, this yam salad is a nutritious and delicious dish that can be enjoyed as part of a balanced diet. It's a great way to incorporate yams into your meals and enjoy their many health benefits.

Summary

How did I get this recipe?

The memory of discovering this recipe for the first time is a happy one. It was many years ago, when I was just a young girl, spending summers with my aunt in the countryside. Aunt Mary was a wonderful cook, and she loved to experiment with different ingredients and flavors. One day, while we were out in the garden picking fresh vegetables for dinner, she mentioned that she had a special recipe for yam salad that she wanted to try.

I had never heard of yam salad before, but Aunt Mary assured me that it was a delicious and refreshing dish that was perfect for hot summer days. She explained that yams were a type of sweet potato that were popular in the South, and that when they were combined with a tangy dressing and crunchy vegetables, they made a beautiful and tasty salad.

We spent the afternoon peeling and chopping the yams, then boiling them until they were tender. While they cooled, we prepared the dressing, mixing together mayonnaise, mustard, vinegar, and a touch of sugar. Aunt Mary added in some celery, red onion, and bell pepper for crunch, and then tossed everything together in a big bowl.

When we sat down to eat, I took my first bite of the yam salad and was instantly hooked. The flavors were bright and fresh, with just the right amount of sweetness from the yams and the tanginess of the dressing. I couldn't believe that something so simple could be so delicious.

From that day on, yam salad became a staple in my cooking repertoire. I would make it for family gatherings, potlucks, and picnics, always receiving compliments and requests for the recipe. Over the years, I have tweaked the original recipe to make it my own, adding in ingredients like bacon, cranberries, and nuts for extra flavor and texture.

One of my favorite memories involving yam salad was when I brought it to a church potluck one Sunday afternoon. I had made a big batch, knowing that it was always a crowd-pleaser, and I was delighted to see that it was one of the first dishes to be devoured. People kept coming up to me, asking for the recipe and telling me how much they loved the combination of flavors.

As I grew older and started a family of my own, I passed down the recipe for yam salad to my children and grandchildren. It became a tradition to make it together in the kitchen, sharing stories and laughter as we chopped and mixed. I loved seeing the joy on their faces as they took their first bite, just like I had all those years ago with Aunt Mary.

Now, whenever I make yam salad, I think back to that summer day in the countryside with my aunt. It reminds me of the simple pleasures of good food and good company, and how a humble dish can bring people together in love and laughter. I am grateful for the memories and the recipes that have been passed down through generations, and I hope that yam salad will continue to be a favorite in our family for years to come.