Sweet Potato & Cabbage Slaw
http://www.eatingwell.com/recipes/sweet_potato_cabbage_slaw.html
From EatingWell: December 2005/January 2006Sweet 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.
6 servings, 1 cup each | Active Time: 15 minutes | Total Time: 15 minutes
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, (about 1 large)
- 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)
Preparation
- 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.
Nutrition
Per serving : 82 Calories; 6 g Fat; 1 g Sat; 3 g Mono; 0 mg Cholesterol; 7 g Carbohydrates; 1 g Protein; 1 g Fiber; 212 mg Sodium; 104 mg Potassium
1/2 Carbohydrate Serving
Exchanges: 1.5 vegetable, 1 fat
Tips & Notes
- Make Ahead Tip: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.