Coleslaw with Sweet Potatoes & Sunflower Seeds

By pcoates

Ingredients

• 1 small cabbage, shredded
• 5-6 carrots, shredded
• 2 medium sweet potatoes, diced
• 1/3 cup salted sunflower seeds
• 2 tbsp red wine vinegar
• 5 tbsp sugar
• 1 cup greek yogurt OR 1 cup mayo
• 2 tbsp dijon mustard
• 2 tbsp stone ground mustard
• hot pepper sauce, to taste
• 4 1/2 tsp worcestershire
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 tbsp olive oil

Details

Servings 6

Preparation

Step 1

1.Preheat oven to 400. Combine the cabbage and carrots in a large bowl. Place the diced sweet potato on a baking sheet lined with foil and bake for 20-30 minutes or until tender.

2.Mix the sweet potato and sunflower seeds into the cabbage/carrot mixture.

3.In a separate bowl, combine the red wine vinegar, sugar (I found it to be a bit sweet, so maybe add half the sugar first and then adjust to taste), yogurt, mustards, hot sauce and worcestershire sauce. Whisk in the sea salt, black pepper, and olive oil. Season to taste with salt, pepper, sugar, and hot sauce.

4.Toss dressing with the cabbage mixture, adding a bit of water if necessary to thin it.