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.
- 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 jalapeño pepper with seeds (optional)
Whisk the canola oil, lime juice, sesame oil and salt in a large bowl. Add the sweet potato, cabbage, scallions and serrano (or jalapeño), if using; toss to combine. Serve immediately.
Recipe reprinted by permission of Publisher. All rights reserved.
nutrition information per serving
82 calories; 6g total fat; 1g total saturated fat; 0mg cholesterol; 212mg sodium; 7g carbohydrates; 1g fiber; 1g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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