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
Dressing
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
- 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.
- In small bowl combine dressing ingredients and whisk until well combined. Adjust seasoning to taste.
- Toss with cabbage mixture and chill for several hours to meld flavors. When ready to serve, garnish with fresh chives.
