This recipe interests, but also confuses me: Vivian Howard's Autumn Slaw

[marilynfl]

It uses shredded RAW sweet potato. I don't get that at all. I've had raw beets in fresh juice drinks (tastes a bit like dirt) and obviously raw apples, but am stuck on the raw sweet potato bit.

I've got everything, including the pickled ginger and lots of mint, but am holding off until someone convinces me this won't taste "raw" in a not-good way.

https://www.farmflavor.com/recipes/vivian-howards-autumn-slaw/

 

[judy-mass]

I had the same feeling when I saw a butternut squash slaw recipe

but curiosity got the better of me. I made it.

My take was that it was good the day I made it. The squash didn't have a raw taste, but it was crunchy and a bit sweet.

The recipe did make a big bowl of slaw though and it was not so great after sitting overnight.

So, unless you have a crowd of adventurous eaters, I would not bother. The recipe says 6 servings, but my guess is it would feed more like 12.

 

[melissa-dallas]

I think they taste like a more neutral less sweet mild carroty root

I don’t find them earthy (as in dirty) tasting at all.

 

[charley]

I'd pretty much trust Vivian to make a delicious dish . This is cut small, shredded, so

it would be crispy. LOts of other tood stuff for the autumn part. . Sounds delicious.
Maybe the beet wasn't peeled before juicing.
'

 

[marilynfl]

I have made several recipes from Vivian's cookbook and wasn't that crazy about them. That's why I

wanted some first-hand experience with eating raw sweet potato. I may try a tiny version scaled down to one apple and hold off the grated sweet potato until after I've tasted it without. Then try adding some in and tasting it. That way I won't ruin a lot of ingredients since Judy said it doesn't taste as good the next day.