You are here: Home > Course > Indian Salads > Indian Salads with dressing > Carrot and Sweet-potato Salad Carrot and Sweet-potato Salad by tanukade This salad has a sweet and sour taste. it can be served warm as part of a meal or can be taken as a main course.the dressing can be poured over the salad or served separately in a bowl. care should be taken so that the sweet potatoes don’t get mushy due to boiling. 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Close 11 Jul 2003 This recipe has been viewed 18975 times Carrot and Sweet-potato Salad recipe - How to make Carrot and Sweet-potato Salad Tags Indian Salads with dressingQuick Indian SaladsWholesome Salads (Salads that make a meal) Preparation Time: 10 minutes Cooking Time: 10 minutes Total Time: 20 mins 4 Show me for servings Ingredients 1 medium sized sweet potato (shakarkand)2 carrots, cut into thick diagonal slices3 medium sized tomatoes10 iceberg lettuce leaves1/2 cup boiled kabuli chana (white chick peas)For Dressing:1 tbsp honey5 tbsp curds (dahi)1/2 tsp salt1 tsp black pepper (kalimirch) powder (coarsely ground)To Garnish:1 small sized onion, cut into rings1 tbsp walnuts (akhrot)1 tbsp raisins (kismis) Method Peel and roughly dice the sweet potato.Pressure cook for 2-3 whistles or until soft.Drain the water and set aside in a bowl.Boil the carrots for a few minutes, making sure that they remain crunchy.Add the boiled carrots to the sweet potato.Scoop out the seeds from the tomatoes and roughly chop the flesh.In a salad bowl, place the lettuce leaves.Mix together the sweet potatoes, carrots, boiled chickpeas and tomatoes.Add them in the bowl over the lettuce leaves.Blend together the dressing ingredients and add them over the salad.Garnish with walnuts, raisins and onion rings.