Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette
by Laura Frerichs, Tastemaker in Residence
This is my favorite way to eat napa cabbage and was passed onto us via our longtime work share Jenn. I’ve roasted my sweet potatoes in the oven until they are soft and that works instead of grilling. The dressing you can make up in a jar and toss on your salad just before serving.
Ingredients
1-2 medium sweet potatoes (2 lbs)
5 Tablespoons olive oil, divided
¾ tsp mineral salt or kosher salt, divided (I use Pink)
½ tsp black pepper, divided
¼ c. fresh lime juice
2 Tablespoons water
2 teaspoons honey
Dash of hot sauce (optional)
1 jalapeno pepper, seeded and minced
3 cups shredded Napa cabbage
1 cup thinly sliced red onion
⅓ cup pepitas (raw or toasted)
¼ cup chopped green onions (or garlic scapes)
¼ cup chopped fresh cilantro
Instructions
Prepare grill for indirect grilling, heating one side to medium-high, and leaving one side with no heat.
Peel sweet potatoes, and cut lengthwise into ½ inch thick slices. Combine 1 Tablespoon oil, ¼ tsp salt, and ¼ tsp pepper and brush both sides of potatoes.
Place potatoes on grill rack over unheated side; close lid. Cook 12 min on each side or until tender. Move potatoes to heated side; grill 2 min on each side or until charred.
Combine ¼ c. oil, ½ tsp salt, ¼ tsp black pepper, juice, and next 4 ingredients (through jalapeno) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss. Serves 6. From Cooking Light Magazine 2012.