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Sweet Potato & Cabbage Slaw

Source: © EatingWell Magazine
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Rating: 3.5   Reviews: 3 See Reviews
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Active Time:  15 Minutes
Total Time:  15 Minutes
  6 servings, 1 cup each
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
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)
Sweet Potato & Cabbage Slaw Recipe at Cooking.com
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.


Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Crunchy Coleslaws
Nutrition Facts per Serving
Yield:   6 servings, 1 cup each
Calories: 82
Fat, Saturated: 1g
Fiber: 1g
Carbohydrates, Total: 7g
Sodium: 212mg
% Cal. from Fat: 66%
Fat. Total: 6g
Protein: 1g
Spotlight Recipe Review See all 3 reviews »

Rating: 1
by: Carlos Reviewed: 06/08/2009
Don't waste your time
I have several slaw recipes I like. I tried this one yesterday. The number in my recipe file didn't change. Little taste, too bland, not sweet enough. There are LOTS of better slaw recipes than this one.
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