Weekend Plate: Sweet Potato and Cabbage Slaw

By Carlene Helble

This week we are having an Iron Chef-esque cook off for my student dietetics association…secret ingredient? SWEEET POTATOOOO! (click here for an amazing video of iron chef mix of some secret ingredients).

So instead of the expected sweet potato casserole, topped with pecans, brown sugar, and marshmallows, I’m making a healthier sweet potato slaw. I mean, come on, I can’t make sugar topped veggies for a dietetics meeting. Let me know what you all think of this recipe! Maybe it can replace the ‘dessert’ sweet potatoes for Thanksgiving.

And so, from eatingwell.com, I bring you my Sweet potato cook off offering.  Allé cuisine!

Sweet Potato and Cabbage Slaw

Makes 6 cups

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 cabbage

4 scallions, trimmed and thinly sliced

1 teaspoon finely minced serrano, or jalapeno pepper with seeds (optional)

PREPARATION

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.

Per serving: 82 calories; 6 g fat (1 g sat, 3 g mono); 0 mg cholesterol; 7 g carbohydrates; 0 g added sugars; 1 g protein; 1 g fiber; 212 mg sodium; 104 mg potassium.