Sweet Potato Coleslaw

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      Sweet Potato Coleslaw
      3 sweet potatoes or yams
      1/4 cup toasted sesame oil
      1/2 head red cabbage
      2 carrots
      3 scallions
      1 cup cilantro
      1 cup arugula
      1 tbs sesame seeds
      1 tbs white miso paste
      2 tbs rice vinegar
      1 tbs soy sauce or tamari
      1 tsp fresh grated ginger
      1 garlic clove, pressed or grated
      Roughly peel the sweet potatoes and slice into small cubes.
      Heat sesame oil in a large skillet and add the sweet potatoes.

      Cook, stirring occasionally, until the potatoes are starting to brown and are tender, about 12 min. Using a slotted spoon or spatula, transfer the potatoes to a large bowl, leaving any remaining oil in the skillet.
      Meanwhile, shred the purple cabbage and julienne or shred the carrots.
      Thinly slice the scallions and roughly chop the cilantro and arugula. Add everything to the bowl with the potatoes and toss together with the sesame seeds.
      To make the dressing: in a medium bowl, whisk together the miso paste, rice vinegar, soy sauce, ginger, garlic and the remaining sesame oil from cooking the potatoes.
      Toss the dressing with the cabbage slaw and serve with extra sesame seeds on top.

      Serves 6
      deadhorse  smilie

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