Sweet Potato and Ginger Slaw Two Ways

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Sweet Potato and Ginger Slaw Two Ways

Here are two ways to make your meal a little more sweet, while still nutritious.

  • Duration
  • Prep Time
  • 4 servings ServingsServings


  • 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)



  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.


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.

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