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Sweet Potato and Ginger Slaw Two Ways

Sweet Potato and Ginger Slaw Two Ways

Here are two ways to make your meal a little more sweet, while still nutritious.

These two dishes both contain sweet potatoes, which are an excellent source of vitamin A (in the form of beta-carotene) and a very good source of vitamin C. These orange beauties also contain healing properties as an antioxidant food.

  • Duration
  • Prep Time
  • 4Servings


  • ¼ cup vegetable oil
  • ¼ cup lime juice
  • 1½ tablespoons sugar
  • 1½ teaspoons grated fresh ginger or ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1½ pounds sweet potatoes, julienned or coarsely grated (about 5½ cups)
  • ½ cup toasted walnuts pieces or unsalted peanuts
  • ¼ cup sliced scallions (green onions)
  • ¼ cup dried cranberries (optional)


  1. In large bowl, whisk together oil, lime juice, sugar, ginger and salt. Stir in sweet potatoes, walnuts and scallions and cranberries if using.
  2. Transfer half of mixture (about 2 cups) to covered container; refrigerate overnight for day 2 variation, Asian Chicken and Sweet Potatoes.

Day One: Sweet Potato and Ginger Slaw in Lettuce Cups

On each of 4 dinner plates, place 2 Boston or iceberg lettuce cups. Spoon slaw mixture into each lettuce cup, dividing equally. Serve with grilled chicken breast, sliced diagonally, if desired.

Variation, Day Two: Asian Sweet Potato and Chicken Salad

In bowl, combine refrigerated sweet potato slaw with 3 cups shredded cooked chicken, 1 tablespoon hoisin sauce and 2 teaspoons toasted sesame oil or to taste. Serve over bed of mixed greens, if desired.

Contributed by:North Carolina Sweet Potato Commission