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Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette
Nb persons: 6
Yield:
Preparation time:
Total time: 55 minutes
Source: Cooking Light August 2012
| 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 | hot sauce, (optional) |
| 1 | jalapeño pepper, seeded and minced |
| 3 cups | shredded Napa cabbage |
| 1 cup | sliced red onion |
| 1/3 cup | pumpkin seeds, toaste |
| 1/4 cup | chopped green onions |
| 1/4 cup | chopped fresh cilantro |
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.
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