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.
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.
1.5 vegetable, 1 fat