Now that we are diving mouth-first into a more plant-centric diet, I figured it was high time I come up with some more creative ways to incorporate veggies in our everyday meals. Over the past few years, we’ve fallen deep into the sad salad rut. I’d make something for dinner, realize we’d need some more veggies, and just throw together a salad. It never tasted particularly amazing, but I’d choke it down because I need my leafy greens.
No more, my friends.
As part of my quest to expand my fruit and veggie horizons, I also resolve to limit my intake of the so-called “guilt salads.” No more eating a bowlful of greens just because I’m supposed to. Instead, I want to explore the world of flavorful, interesting and exciting veggie sides. And this one is a very, very good start. The flavors are bright and tangy and there is absolutely no need to guilt me into eating a bowlful of this.
I know the ingredients in this slaw sound a little crazypants (raw sweet potatoes? apples? radishes?), but I promise the end result is a veggierific side dish that is bursting with Latin flavor. Sweet potatoes are actually very mildly flavored when raw and instead just absorb the flavors of the dressing while giving the slaw an awesome crunch. I think this would be awesome served in place of lettuce on a fish taco or as a side to some grilled chile-lime shrimp kebabs.
Can you tell I’m desperately missing summer grilling? Because I am.
Cilantro-Lime Sweet Potato Slaw
Prep Time: 45 minutes
Cook Time: None
Makes: 6-8 servings
Inspired by: Whole Living
For the Dressing
- 2 tablespoons lime juice
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1/2 teaspoon ground ginger
- Salt and pepper, to taste
For the Slaw
- 1 large apple, cored and julienned
- 1 medium sweet potato, peeled and julienned
- 6 radishes, julienned
- 2 stalks celery, diced
- 4 green onions, sliced thinly
- 1 handful fresh cilantro, chopped
- 1/4 cup toasted sesame seeds
- Combine all dressing ingredients in a bowl and whisk until well combined. Set aside.
- Combine all slaw ingredients in a large bowl and toss until well combined. Pour over dressing and toss until everything is coated. Refrigerate for an hour or more to allow time for flavors to meld. Just before serving, top with toasted sesame seeds.