Local Moco: New Down to Earth opens at Pearlridge
To mark Saturday’s grand opening of the new Down to Earth at Pearlridge, here’s a recipe for the sweet-potato salad served on its vegetarian deli buffet.
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The Down to Earth natural foods chain continues its growth spurt with the opening Saturday of its new Pearlridge location in the old Toys R Us complex.
The 13,000-square-food store is in Pearlridge Center East, at the corner of Moanalua Road and Pali Momi Street, next to the old Toys R Us site. It replaces Down to Earth’s original Pearlridge location, opened in 2000 in a much smaller space at Pearlridge West.
The new store will be a two-story space, the company said, with a second- floor mezzanine to be used as a dining area and for cooking demonstrations, seminars and other functions. Hours will be 6:30 a.m. to 10 p.m. daily.
The Pearlridge site is the second opening for Down to Earth this year. A Kakaako store opened in April, and a Kailua store opens next year.
To mark Saturday’s occasion, Down to Earth provided this recipe for the sweet-potato salad served on its vegetarian deli buffet.
The cashew mayonnaise used in this dish can be made by itself and used in sandwiches and salads.
PONO PURPLE POTATO SALAD
By Down to Earth
- 2 medium-sized Okinawan sweet potatoes, peeled
- 2 stalks celery, minced
- 5 stalks green onion, sliced, for garnish
- Sliced radishes, for garnish (optional)
>> Cashew mayonnaise:
- 1 cup raw cashews
- 2 tablespoons white or yellow miso
- 1 tablespoon Dijon mustard
- 1/4 teaspoon black pepper
>> To make cashew mayonnaise: Soak cashews in enough water to cover by at least 1 inch for at least 1 hour, or overnight. Drain and rinse.
Place cashews in blender with miso, mustard and pepper; blend until smooth, adding water as needed to thin it out. May be refrigerated up to 10 days.
>> To make potato salad: Place sweet potatoes in large pot and add water to cover by at least 2 inches. Bring to a boil, then reduce heat and simmer until sweet potatoes are soft, about 30 minutes. Drain potatoes and cool completely.
Cut potatoes into bite-size pieces. In a large bowl, combine potatoes and celery; toss with cashew mayonnaise. Refrigerate at least 2 hours.
Garnish with green onions and radishes, as desired. Serves 4-6.
Nutritional information unavailable.