Sweet Potato and Ginger Slaw Two Ways

• 1/4 cup:vegetable oil
• 1/4 cup:lime juice
• 1 1/2 tablespoons:sugar
• 1 1/2 teaspoons:grated fresh ginger or 1/2 teaspoon ground ginger
• 1/2 teaspoon:salt
• 1 1/2 pounds:sweet potatoes, julienned or coarsely grated (about 5 1/2 cups)
• 1/2 cup:toasted walnuts pieces or unsalted peanuts
• 1/4 cup:sliced scallions (green onions)

Preparation

1. In large bowl, whisk together oil, lime juice, sugar, ginger and salt. Stir in sweet potatoes, walnuts and scallions.
2. Transfer half of mixture (about 2 cups) to covered container; refrigerate overnight for Day Two Variation: Asian Chicken and Sweet Potatoes.

Tips

Day One: Sweet Potato and Ginger Slaw in Lettuce Cups

On each of 4 dinner plates, place 2 Boston or iceberg lettuce cups. Spoon slaw mixture into each lettuce cup, dividing equally. Serve with grilled chicken breast, sliced diagonally, if desired.

Variation, Day Two: Asian Sweet Potato and Chicken Salad

In bowl, combine refrigerated sweet potato slaw with 3 cups shredded cooked chicken, 1 tablespoon hoisin sauce and 2 teaspoons toasted sesame oil or to taste. Serve over bed of mixed greens, if desired.

Contributed by: North Carolina Sweet Potato Commission

These two dishes both contain sweet potatoes, which are an excellent source of vitamin A (in the form of beta-carotene) and a very good source of vitamin C. These orange beauties also contain healing properties as an antioxidant food.