Raw Yam Salad Recipe
- 2 1/2 cups peeled and shredded yam
- 1 cup dried whole cranberries
- 2/3 cup chopped pecans
- 1/4 cup grapeseed oil
- 3 tablespoons rice vinegar
- 3 tablespoons freshly squeezed lemon juice
- 1 1/2 teaspoons dried lavender, crushed
- 1 1/2 teaspoons fennel seed, crushed
- 2 pinches freshly ground black pepper
- Mix yam, cranberries, and pecans together in a large bowl.
- Combine grapeseed oil, vinegar, lemon juice, lavender, fennel, and black pepper in a jar with a lid. Cover and shake until blended. Pour dressing over yam mixture and toss to coat. Chill in refrigerator at least 30 minutes.
