Grilled Sweet Potato and Napa Cabbage Salad with Honey Lime Vinaigrette

Refreshing. That is one word that comes to mind when eating this salad.

I was able to use (the one) head of cabbage that survived the bugs in my garden 🙂

This recipe came from cooking light and was a Mark Bittman original.

Essentially you make a vinaigrette using equal parts oil & lime juice (1/4 c. each), 2 tsp honey, 2 Tbsp water, 1 large jalapeno (or 2 small ones) seeded and minced, 1/4 c. red onion minced, 1 bunch cilantro minced, and salt & pepper to taste. I let this chill out together while I diced up the other veggies. I decided to put the red onions in the dressing b/c I don’t really love the taste of raw onions 🙂

Then you chop up the cabbage (approx 3 c.) and peel and dice 2 large (or 3 moderate size) sweet potatoes. Instead of using the “real” grill as suggested in the regular recipe, I tossed the potatoes in a bit of olive oil and then tossed them onto the indoor cuisinart panini press/grill (with the top pressed down as if I were making a panini). Alternately, you could roast them in the oven.

Toss about 1/4 c. sesame seeds (I didn’t use pumpkin and I didn’t toast them.. though, they would probably be better that way!), the cabbage, and the sweet potatoes into the dressing mixture and serve immediately. SO good!

Here’s the link!



Filed under Salads

3 responses to “Grilled Sweet Potato and Napa Cabbage Salad with Honey Lime Vinaigrette

  1. Carey

    making this asap

  2. Pingback: Meals week of April 8 | Steve and Brit's Blog

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