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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

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Ingredients

Ingredient Checklist

Directions

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.

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Tips

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; carbohydrates 2.5g; dietary fiber 0.8g; sugars 0.8g; fat 5.8g; saturated fat 0.5g; vitamin a iu 601IU; vitamin c 14.6mg; folate 6.7mcg; calcium 37.7mg; iron 0.2mg; magnesium 2.2mg; potassium 30.6mg; sodium 200.4mg.
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