Sweet Potato and Ginger Slaw Two Ways
Servings
4 Servings
Ingredients
- 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
Instructions
- In large bowl, whisk together oil, lime juice, sugar, ginger and salt. Stir in sweet potatoes, walnuts and scallions and cranberries if using.
- 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