Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette

Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette Recipe
Photo: Johnny Autry; Styling: Cindy Barr
To save time, you could also cook the pumpkin seeds in a skillet directly on the grill.

Yield:

Serves 6 (serving size: 1 1/3 cups)

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 55 Minutes

Nutritional 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

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

Preparation

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.

Note:

Mark Bittman,

August 2012
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