Sweet Potato & Cabbage Slaw
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.
Ingredients
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2 tablespoons canola oil
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1 tablespoon lime juice
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1 1/2 teaspoons toasted sesame oil
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1/2 teaspoon salt
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3 cups coarsely grated peeled sweet potato, (about 1 large)
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3 cups thinly shredded napa, or Savoy cabbage
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4 scallions, trimmed and thinly sliced
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1 teaspoon finely minced serrano, or jalapeno pepper with seeds (optional)
Directions
1.
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.
Tip:
MAKE AHEAD TIP: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.
Nutrition information
Calories 82, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Sodium 212 mg, Carbohydrate 7 g, Fiber 1 g, Protein 1 g, Potassium 104 mg. Daily Values: Vitamin A 70%, Vitamin C 25%. Exchanges: Vegetable 1.5,Fat 1.
Percent Daily Values are based on a 2,000 calorie diet
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