Here are two ways to make your meal a little more sweet, while still nutritious.
- 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)
- In large bowl, whisk together oil, lime juice, sugar, ginger and salt. Stir in sweet potatoes, walnuts and scallions.
- 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.