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Earth Eats: Real Food, Green Living

West Indian Slam’n Yam Salad

Put a little bit of the Caribbean on your dinner table with this delicious and addictive salad.

west indian slammin' yam salad

Photo: Eoban Binder/WFIU

This salad is garnished with sprigs of cilantro, lime wedges and some jalapeño rings.

I worked on Anguilla for two years, so I’m fond of Caribbean flavors. I also learned to love cooking with yams!

We’re using the full-fat coconut milk for this recipe because you can’t get the luxurious mouth feel from the low-fat version. I’m also including some Spanish sherry vinegar called Xeres. It’s got a nice smokey flavor. If you don’t have the sherry vinegar, you could us cider vinegar instead.

West Indian Slam'n Yam Salad

Yield: serves 6-8

Ingredients

  • 2 pounds steamed yams, peeled, cut into cubes and chilled
  • 1 cup coconut milk
  • 1/4 cup honey
  • 1 tablespoon curry powder
  • 1 red onion, thinly sliced
  • 1/4 cup cilantro, roughly chopped
  • 1/4 cup mint, roughly chopped
  • 1/4 cup scallions, chopped
  • 1/4 cup Spanish sherry vinegar (or apple cider vinegar)
  • 2 limes, juiced
  • 1/2 cup toasted coconut
  • salt and pepper to taste

Cooking Directions

  1. Cook and reduce coconut milk, honey and curry powder until the mixture is the consistency of heavy cream.
  2. Cool to room temperature.
  3. Combine remaining ingredients except the vinegar and lime in a large bowl and season with salt and pepper.
  4. Add the coconut milk mixture, lime and vinegar and toss to combine.
  5. Adjust the seasoning and serve topped with coconut flakes.

Chef Daniel Orr

Chef Daniel Orr is the owner of FARMbloomington and the author of several cookbooks. He draws from a lifelong curiosity about individual ingredients combined with extensive training in the art of finding food’s true essence and flavor. The result is simple, yet sophisticated; the best of American food tempered by classic European training.

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