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.
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Nutritional Information
Calories 82
Total Fat 6g
Saturated Fat 1g
Cholesterol 0
Sodium 212mg
Total Carbohydrate 7g
Dietary Fiber --
Sugars --
Protein 1g
Calcium 0
sweet potato cabbage slaw
Serves: 6
Total Time: 15 min
dr max
Prep Time: 15 min
Ingredients
U.S. Metric Conversion chart
2 tablespoon(s) canola oil
1 tablespoon(s) lime juice
1 1/2 teaspoon(s) toasted sesame oil
1/2 teaspoon(s) salt
3 cup(s) coarsely grated
dr max peeled sweet potato (about 1 large)
3 cup(s) thinly shredded napa, or Savoy cabbage
4 scallions, trimmed and thinly sliced
1 teaspoon(s) finely minced
dr max serrano, or jalape?o pepper with seeds (optional)
Directions
Whisk canola oil, lime juice, sesame oil, and salt in a large bowl. Add sweet potato, cabbage, scallions, and serrano (or jalape?o), if using; toss to combine. Serve immediately.
