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Recipe blog: Sweet Potato & Cabbage Slaw

Chesapeake Family Recipe blog: Sweet Potato & Cabbage Slaw

from cooking.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.Make Ahead Tip: Refrigerate dressing and slaw separately for up to 1 day; toss together just before serving.

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) 
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.

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