Sweet Potato Slaw

Make this colorful slaw ahead to let flavors meld and mix. Unlike green salads, a big batch keeps well in the fridge for days. A showpiece on the dinner table or great afternoon snack, Sweet Potato Slaw gets better with time.

Serves 8

2 cups shredded cabbage, about ½ cabbage

1 cup shredded red cabbage, about ¼ cabbage

1 medium yellow bell pepper, cored, seeded, and thinly sliced

1 medium red bell pepper, cored, seeded, and thinly sliced

½ medium green bell pepper, cored, seeded, and thinly sliced

1 small yam, peeled and shredded, about 1 cup

1 carrot, peeled and shredded, about ½ cup

Fresh chives for garnish


4 Tbsp cider vinegar or apple cider

3 Tbsp fresh lime juice or more to taste

1 tsp honey

2/3 cups extra-virgin olive oil

Kosher salt and freshly ground pepper to taste

  1. Cut cabbages in half, quarter, remove core. Thinly slice with sharp knife on diagonal. Mix together the cabbage, peppers, yams, and carrots in large bowl.
  2. In small bowl combine dressing ingredients and whisk until well combined. Adjust seasoning to taste.
  3. Toss with cabbage mixture and chill for several hours to meld flavors. When ready to serve, garnish with fresh chives.