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Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette

Photo: Johnny Autry; Styling: Cindy Barr
Hands-on time 25 mins
Total time 55 mins
Yield Serves 6 (serving size: 1 1/3 cups)
To save time, you could also cook the pumpkin seeds in a skillet directly on the grill.

Ingredients

  • 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

Nutrition Information

  • calories 259
  • fat 12 g
  • satfat 1.7 g
  • monofat 8.4 g
  • polyfat 1.5 g
  • protein 3.9 g
  • carbohydrate 34.8 g
  • fiber 5.7 g
  • cholesterol 0.0 mg
  • iron 1.2 mg
  • sodium 330 mg
  • calcium 55 mg

How to Make It

  1. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

  2. 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.

  3. 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.

  4. 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.