Sweet Potato & Cabbage Slaw

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Sweet Potato & Cabbage Slaw

Sweet Potato & Cabbage Slaw

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.

Serves 6

Prep Time 15 min

Total Time 15 min.

Ingredients

  • 2 tablespoon 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)

Cooking Directions

Step 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.


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  • American Council on Exercise (ACE) is accredited by the National Commission for Certifying Agencies (NCCA)
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