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 (480 ml) shredded cabbage, about ½ cabbage

1 cup (240 ml) 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 (240 ml)

1 carrot, peeled and shredded, about ½ cup

Fresh chives for garnish

Dressing

4 Tbsp (60 ml) cider vinegar or apple cider

3 Tbsp (45 ml) fresh lime juice or more to taste

1 tsp (5 ml) honey

2/3 cups (720 ml) 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.

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Sweet potato slaw is a riot of color — green and red cabbage, three kinds of bell pepper, shredded yam, and carrot in a sharp cider-lime dressing. The raw yam keeps everything crunchy even after hours in the fridge. Make it once and it becomes the side you bring to every potluck all season.

Pro Tips

• Shred the yam and carrot on the coarse side of the grater. Fine shreds go limp fast, while coarse ones keep their crunch through an overnight chill.
• Slice the cabbage on a diagonal with a sharp knife for long, elegant strands that hold dressing better than machine-shredded bits.
• Whisk the dressing until it fully emulsifies before tossing. The honey needs the vigorous whisk to stay suspended in all that oil and vinegar.
• Chill at least a few hours before serving. The rest is what softens the raw yam just enough while keeping the whole salad crisp.

Frequently Asked Questions

How long does sweet potato slaw keep?

Up to four days in a covered container in the refrigerator, and honestly it is better on day two when the flavors have melded and the yam has softened slightly.

Can I use pre-shredded coleslaw mix?

Yes, as a shortcut for the cabbages and carrot. Shred the yam and slice the peppers yourself though — they are what make this slaw distinct from every other one at the table.

What main dishes does this slaw go with?

Anything grilled or smoked — pulled pork, steak, or chicken off the barbecue. The acidity cuts through rich meat beautifully.

Recipe Card

Stav Kogan

Sweet Potato Slaw

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Servings: 8 servings

Ingredients Method

Ingredients

  

1x2x3x?

• 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
• 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
• In small bowl combine dressing ingredients and whisk until well combined. Adjust seasoning to taste.

Method

 

1. Cut cabbages in half, quarter, remove core. Thinly slice with sharp knife on diagonal.
2. Mix together the cabbage, peppers, yams, and carrots in large bowl.
3. Toss with cabbage mixture and chill for several hours to meld flavors.
4. When ready to serve, garnish with fresh chives.

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