I was surprised at how difficult it was to find a recipe for a mayonnaise free vegetarian Cajun style salad. If you know me, you won’t be surprised at my response – I invented one!
My inspiration came from Wikipedia, which can be very useful for cooking. The article on Cajun food has a list of foods commonly used in Cajun cuisine. The perfect place to start planning a salad!
- 2 large sweet potatoes
- 4 satsumas
- A handful of spinach leaves
- 1 can of blackeye beans
- 1 lime
- A little corn oil or sunflower oil (optional)
- Cajun or Creole spice mix (optional)
- This salad has two stages.
- The first one should be done a few hours before you want to serve the salad, or the day before. Peel the sweet potatoes and chop them into chunks that could be eaten with a fork.
- Toss them in the oil and spices if using, and roast in the oven on around 200°C until they are tender and starting to go crunchy. They may need turning once or twice during cooking. When they are done let them cool completely.
- Now for the second stage! Just before you want to serve the salad, rinse and shred the spinach leaves and place them in your salad bowl. Place the sweet potato on top, and add the black eye beans.
- Next, peel the satsumas, and cut them into rings, slicing across the segments. I got three or four slices from each satsuma. Break up any whole rings into pieces and add them all to the salad.
- If any orange juice has collected on your chopping board scrape it into your salad bowl. Then juice and zest the lime, and throw it all in! Give the salad a good mix, and serve.
Stay tuned to find out how I make cornbread!