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; 5.8 g total fat; 0.5 g saturated fat; 200 mg sodium. 31 mg potassium; 2.5 g carbohydrates; 0.8 g fiber; 1 g sugar; 0.7 g protein; 601 IU vitamin a iu; 15 mg vitamin c; 7 mcg folate; 38 mg calcium; 2 mg magnesium;