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.

Makes 6 servings, 1 cup each

ACTIVE TIME: 15 minutes

TOTAL TIME: 15 minutes

EASE OF PREPARATION: Easy

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)

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 INFORMATION: Per serving: 82 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 7 g carbohydrate; 1 g protein; 1 g fiber; 212 mg sodium.
Nutrition bonus: Vitamin A (70% daily value), Vitamin C (25% dv).

MAKE AHEAD TIP: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.

This light tasting side dish has become a family favorite for us. Love the crunch! Sometimes I add some chopped cilantro, diced red pepper and roasted black sesame seeds for even more color and texture.

Ginny