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Raw Sweet Potato and Celery Salad

Don’t let the idea of raw sweet potato throw you, this salad is crispy, crunchy, sweet and savoury, and everything I love in a salad. It’s full of texture, flavour, and substance and it a great thing to have for lunch alongside the Spicy Cream of Green Soup, another recipe in the BMS Renew menu.

Raw Sweet Potato and Celery Salad


  • 1 large sweet potato 350g / 12oz
  • 1 tsp. sea salt on potatoes
  • 4 stalks celery
  • 1 apple
  • juice of 1 lemon divided
  • 1 Tbsp. fresh ginger minced
  • 1 Tbsp. cold-pressed olive oil
  • ¼ cup / 30g sesame seeds
  • 1 small bunch cilantro


  • Scrub the sweet potato well and julienne / slice into thin matchsticks. Sprinkle with the salt and massage in until the sweet potatoes are starting to soften and wilt. Set aside.
  • Julienne the apple and pour the juice of 1/2 a lemon over top, and stir well to coat, set aside for five minutes to marinate.
  • In a dry skillet over medium heat, toast the sesame seeds until fragrant. Remove from heat and set aside to cool.
  • Wash and chop the cilantro.
  • Whisk together the remaining lemon juice, olive oil, and ginger.
  • Slice the celery and add it to the sweet potatoes, along with the apples, and dressing. Fold in the cilantro and sesame.
  • Taste and adjust seasoning as desired. Say thank you and enjoy! Leftovers will keep for two days in the fridge, and up to five + days if you wait to add the cilantro right before serving.


Serves 1 – 2