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Sweet Potato and Cabbage Slaw
From EatingWell.com
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
(per serving)
| Calories | 82 |
| Total Fat | 6g |
| Saturated Fat | 1g |
| Cholesterol | 0 |
| Sodium | 212mg |
| Total Carbohydrate | 7g |
| Dietary Fiber | -- |
| Sugars | -- |
| Protein | 1g |
| Calcium | 0 |
Ingredients
| U.S. | Metric | Conversion chart |
- 2 tablespoon(s) canola oil
- 1 tablespoon(s) lime juice
- 1.5 teaspoon(s) toasted sesame oil
- 1/2 teaspoon(s) salt
- 3 cup(s) coarsely grated 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 serrano, or jalapeño 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 jalapeño), if using; toss to combine. Serve immediately.
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