Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette

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)
Total:
Recipe from Cooking Light

More From Cooking Light

Recipe Time

Hands On: 25 Minutes
Total: 55 Minutes

Nutritional Information

Amount per serving
  • Calories: 259
  • Fat: 12g
  • Saturated fat: 1.7g
  • Monounsaturated fat: 8.4g
  • Polyunsaturated fat: 1.5g
  • Protein: 3.9g
  • Carbohydrate: 34.8g
  • Fiber: 5.7g
  • Cholesterol: 0.0mg
  • Iron: 1.2mg
  • Sodium: 330mg
  • Calcium: 55mg

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. 1. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
  2. 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. 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. 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.
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