Green Goddess Shredded Potato Salad

Green Goddess Shredded Potato Salad

For the Green Dressing:
1/3 cup tahini (or cashew butter)
4 tbsp chopped parsley
1/2 + cup chopped green onion
1 tbsp sesame seed
2 tbsp tamari sauce
2 tbsp apple cider vinegar
1/2 a lemon squeezed
1/2 tsp sea salt and black pepper each (to taste)
1 tsp minced garlic or 2 garlic cloves
1/3 cup coconut milk or almond milk (see notes for this)
2 T avocado oil
optional – to make thinner dressing add in 2 tbsp water or a bit more oil.
For the Spiralized Potato Pasta:
2 medium sweet potatoes cone #2
1 medium russet or yellow potato cone #2

1 cup Green onion and  2 Tsp parsley to garnish

for the green goddess dressing
Place everything but the oil in a food processor. Pulse or thin out. Then keep the food processor running and add in your oil slowly. Add more onion or salt at the end if desired. notes for dressing it’s best to use a coconut drinking milk or almond milk so it doesn’t thicken to much in the fridge. But if you use coconut milk from a can, it still tastes great, just thickens in the fridge. You would need to mix it up or add water or oil to thin it out. This makes around 2/3 to 1 cup.
for the spiralized potato Salad
With the saladmaster machine & cone #2 process your potatoes. Rinse them well in hot water. Place in large 8.5 roaster with 1/4 cup water.
cook for 8 -10 mins or until softened but not overcooked.

Remove, let cool, then add your goddess dressing. Add chopped onion on top or more parsley before serving.

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