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Sweet Potato and Cabbage Slaw
- Prep Time -
- Cook Time -
- Serves 6
Recipe Provided By: EatingWell.com
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1. Ingredients
- 2 tablespoons canola oil
- 1 tablespoon lime juice
- 1 1/2 teaspoons toasted sesame oil
- 1/2 teaspoon salt
- 3 cups coarsely grated peeled sweet potato
- 3 cups thinly shredded napa or Savoy cabbage
- 4 scallions, trimmed and thinly sliced
- 1 teaspoon finely minced serrano or jalapeno pepper with seeds (optional)
Nutrition Info
Per Serving
- Calories: 131 kcal
- Carbohydrates: 18 g
- Dietary Fiber: 3 g
- Fat: 6 g
- Protein: 1 g
- Sugars: 4 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Whisk canola oil, lime juice, sesame oil and salt in a large bowl. Add sweet potato, cabbage, scallions and serrano (or jalapeno), if using; toss to combine. Serve immediately.
Yield: 6 servings
3. Still Hungry?
Sweet potatoes can be eaten raw as well as cooked. Here they star in a sprightly slaw, a quick and light accompaniment for simple poached or steamed fish.
Notes:
To Make Ahead
Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.
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