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.

Susan Herr




Ingredient Checklist


Instructions Checklist
  • 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.



Make Ahead Tip: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.

Nutrition Facts

63 calories; protein 0.7g 1% DV; carbohydrates 2.5g 1% DV; exchange other carbs; dietary fiber 0.8g 3% DV; sugars 0.8g; fat 5.8g 9% DV; saturated fat 0.5g 3% DV; cholesterolmg; vitamin a iu 601IU 12% DV; vitamin c 14.6mg 24% DV; folate 6.7mcg 2% DV; calcium 37.7mg 4% DV; iron 0.2mg 1% DV; magnesium 2.2mg 1% DV; potassium 30.6mg 1% DV; sodium 200.4mg 8% DV; thiaminmg 1% DV.