Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette
Serves 6 (serving size: 1 1/3 cups)
Photo: Johnny Autry; Styling: Cindy Barr
3 medium sweet potatoes (2 pounds)
5 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
1/2 teaspoon black pepper, divided
1/4 cup fresh lime juice
2 tablespoons warm water
2 teaspoons honey
Dash of hot sauce (optional)
1 jalapeño pepper, seeded and minced
3 cups shredded Napa cabbage
1 cup sliced red onion
1/3 cup pumpkin seeds, toasted
1/4 cup chopped green onions
1/4 cup chopped fresh cilantro
How to Make It
Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.
Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.
Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.
Made this to go along with the Tequila-Glazed Grilled Chicken Thighs (also Cooking Light) and was blown away by how much flavor was packed into this dish! Grilled the sweet potatoes over low heat and the grill marks didn't look as good as in the picture, but the method worked nicely. I would definitely make this again!
loved this. We gilled the sweet potato on a weber with wood coals. The flavor was fantastic. It took a little longer than suggested in the recipe, but it wasn't a very hot fire. Served with some sausages we got at the farmer's market and a baguette. Great meal.
Wow! A terrific salad! I cut the two pounds peeled sweet potatoes into 1/2 inch "fries"; tossed with the oil, salt, and pepper; roasted the sweet potatoes on a jelly roll pan in a 425 degree oven for 30 minutes, stirring after 15 minutes. Then I prepared half the recipe as there were just two of us. I used toasted pine nuts instead of the pumpkin seeds. It was so good my husband asked that I make it again the following night as the sweet potatoes were roasted. Finally, he asked if I would prepare it putting the dressing in a separate container so he could take it to work and share with his staff.
Enjoyed this salad but the jalapeño gave it a bitter taste. Will try again without the jalapeno and re-evaluate. Tried this again without the jalapeño and made some adjustments... added black beans, grilled the onions, used green cabbage because that is what I had, made the dressing without oil and served in 2 big bowls for a complete dinner for hubbie and me. It was a yummy plant based meal.
Great weeknight meal. It is easy to get everything else mixed with the sweet potato is on the grill. Filling and delicious. Use the hot sauce as recommended, so it was spicy - loved that! Will def. make again and again
Tried this recipe to use up some leftover napa cabbage. It is very yummy, I would try adding some avocado to the salad next time just for a change. I was worried about putting in a whole jalapeno pepper but you could hardly taste it so no problem. A nice change for sweet potatoes.
The flavors were outstanding! Very easy recipe and very healthy. I roasted the sweet potatoes just because I was already roasting vegetables for the week's meals. Worked well - I will definitely make this again.
OMG - so good, a flavor explosion in my mouth. Wasn't sure what to make with it since it seemed like it wouldn't be enough on it's own but also would be so strong in flavors that I wasn't sure what would compliment it. Ended up grilling up some thick cut bone-in Pork chops just seasoned with Salt & Pepper and it was the perfect meal. My husband and I finished the salad with just the two of us because it tasted so good we just couldn't stop eating it.