Sweet Potato Salad w/ Peanut Butter Dressing (Vegan, Gluten-Free)


Reprinted with the permission of Cathe Olsen and The Vegetarian Mother’s Cookbook:

Notes from Go Dairy Free: Use wheat-free tamari in place of the soy sauce for a gluten-free dish.  Also, we didn’t peel the sweet potatoes in our dish for extra nutrients.  We also had to make a few ingredient substitutions based on what we had on hand, but this dish proved to be very versatile.  It is pictured here served with the Gingery Black Beans from The Vegetarian Mother’s Cookbook.

  Veg Mom Cookbook


  • 5 medium sweet potatoes, cooked, peeled, and diced
  • 3 to 4 green onions, thinkly sliced
  • 1 stalk celery, diced
  • 2 Tablespoons minced cilantro or parsley
  • 1/2 cup toasted pumpkin seeds or walnuts

Peanut Butter Dressing:

  • 2 Tablespoons peanut butter
  • 2 teaspoons brown rice vinegar
  • 1/2 cup orange or pineapple juice
  • 1 teaspoon soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon powdered ginger


Place sweet potatoes, green onions, celery, bell pepper, cilantro or parsley, and pumkin seeds or walnuts in large bowl.  Place dressing ingredients in blender and puree until smooth.  Pour over salad.  Toss gently to coat.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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