This colorful side dish is effortlessly simple and combines crispy and smooth textures.
2 sweet potatoes
½ head purple cabbage
1 tablespoon olive oil
Salt, to taste
Pepper, to taste
6 tablespoons poppyseed dressing, divided
1 tablespoon chopped parsley
2 cups grape tomatoes, halved
3 tablespoons feta cheese, crumbled
Preheat grill to 400 degrees.
Scrub and wash sweet potatoes. Cut each into six wedges. (If sweet potatoes are long, consider cutting wedges in half.) Parboil sweet potatoes 5 minutes; drain and cool 5 minutes.
Shred cabbage into thin slices.
Toss sweet potatoes wedges with olive oil and salt and pepper, to taste.
Place sweet potato wedges on grill perpendicular to grates over direct heat; grill about 3 minutes on each side, or until tender-crisp with grill marks on each side. Remove from grill and set aside.
In zip-top bag or large bowl, toss cabbage with 4 tablespoons poppyseed dressing until coated. Add parsley and tomatoes; toss.
To serve, place sweet potato wedges on bed of dressed cabbage and drizzle with remaining poppyseed dressing. Sprinkle with cheese.
Serve warm or cold.