Sweet Potato & Cabbage Slaw

By MJH

Per Serving: cal. (kcal) 82, Fat, total (g) 6, sat. fat (g) 1, carb. (g) 7, Monosaturated fat (g) 3, fiber (g) 1, pro. (g) 1, vit. A (IU) 3401.32, vit. C (mg) 14.76, sodium (mg) 212, Potassium (mg) 104

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)

Details

Adapted from recipe.com

Preparation

Step 1

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.
Tip:

MAKE AHEAD TIP: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.