Sweet Potato & Cabbage Slaw

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From the EatingWell Kitchen

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 6 servings

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Original recipe yields 6 servings
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  • 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

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

Nutrition information

  • Serving size: 1 cup
  • Per serving: 63 calories; 6 g fat(1 g sat); 1 g fiber; 2 g carbohydrates; 1 g protein; 7 mcg folate; 0 mg cholesterol; 1 g sugars; 0 g added sugars; 601 IU vitamin A; 15 mg vitamin C; 38 mg calcium; 0 mg iron; 200 mg sodium; 31 mg potassium
  • Carbohydrate Servings: 1/2
  • Exchanges: 1.5 vegetable, 1 fat

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