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Thai Sweet Potato Salad

Thai Sweet Potato Salad


1/3 cup lemon juice
1 tablespoons coriander, ground
1 teaspoons red pepper flakes, or to taste
1/2 teaspoon ground white pepper
2/3 cup vegetable oil
4 pounds sweet potatoes
1 green pepper, diced
1-1/2 teaspoons salt
1 onion, chopped
1-1/3 cups roasted, salted peanuts, coarsely chopped
2/3 cup cilantro, chopped

Cooking Instructions

Combine lemon juice, coriander, pepper flakes, salt and ground pepper. Beat in oil. Store in refrigerator. Cook sweet potatoes in salted, boiling water just until tender, 20 to 30 minutes. Cool; peel and cut into 3/4-inch cubes. Combine potatoes, green pepper, onion, peanuts and cilantro. Gently toss with reserved dressing. Chill.

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