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Sweet Potato & Cabbage Slaw

December 2005/January 2006

Your rating: None Average: 3 (28 votes)

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.


Sweet Potato & Cabbage Slaw Recipe

Makes: 6 servings, 1 cup each

Active Time:

Total Time:

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

  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.

Tips & Notes

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

Nutrition

Per serving: 82 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 212 mg sodium; 104 mg potassium.

Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (25% dv).

Carbohydrate Servings: 1/2

Exchanges: 1.5 vegetable, 1 fat



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