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Active Time: 15 Minutes
Total Time: 15 Minutes
Yield: 6 servings, 1 cup each
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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.
Make Ahead Tip: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving. |
RECIPE INGREDIENTS
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DIRECTIONS
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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Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield: 6 servings, 1 cup each
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