Yam Salad
From The Ayurvedic Cookbook, Amadea Morningstar
3-4 yams (about 3 cups chopped)
2 Tbs. mayonnaise
2 tsp. stoneground mustard
1 Tbs. umeboshi vinegar
1 Tbs. rice wine vinegar
2 Tbs. water
¼ tsp. ground cumin
¼ tsp fresh ground pepper
Wash yams and slice into ½ inch rounds. Steam until tender, but not mushy (about 15 mins). While they are steaming mix the dressing ingredients. Cool yam slightly, peel off skin and cut into ½ inch cubes. Toss with dressing and serve.