Sweet Potato and Cabbage Slaw - 7g Carbs, 1g Fiber, 0g Added Sugar
From: EatingWell - December 2005/January 2006
Sweet potatoes can be eaten raw as well as cooked. Here they star
in a sprightly slaw, a quick and light accompaniment for simple
poached or steamed fish.
NUTRITION PROFILE - -
Diabetes appropriate | Low calorie | Low carbohydrate | Low cholesterol
| Low saturated fat | Low sodium | Heart healthy | Healthy weight |
Gluten free
Active Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Serving Size: 1 cup each
2 Tbsp canola oil
1 Tbsp lime juice
1 1/2 tsp toasted sesame oil
1/2 tsp salt
3 cups coarsely grated peeled sweet potato, (about 1 large)
3 cups thinly shredded napa, or Savoy cabbage
4 scallions, trimmed and thinly sliced
1 tsp finely minced serrano, or jalapeno pepper with seeds (optional)
Whisk canola oil, lime juice, sesame oil and salt in a large bowl.
Add sweet potato, cabbage, scallions and serrano (or jalapeno), if
using; toss to combine. Serve immediately.
Make Ahead Tip:
Refrigerate dressing and slaw separately for up to 1 day; toss together
just before serving.
Servings: 6
Serving Size: 1 cup each
Nutrition per Serving:
82 Calories, 6g Fat, 1g Sat, 3g Mono, 0mg Cholesterol, 1g Protein,
7g Carbs, 1g Fiber, 0g Added Sugars, 212 mg Sodium, 104mg Potassium
Nutrition Bonus: Vitamin A (70% daily value), Vitamin C (25% dv).
Carbohydrate Servings: 1/2
Exchanges: 1 1/2 vegetable, 1 fat
