Sweet Potato Wedge and Purple Cabbage Salad With poppyseed dressing
This colorful side dish is effortlessly simple and combines crispy and smooth textures.
Ingredients
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2 sweet potatoes
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½ head purple cabbage
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1 tablespoon olive oil
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Salt, to taste
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Pepper, to taste
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6 tablespoons poppyseed dressing, divided
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1 tablespoon chopped parsley
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2 cups grape tomatoes, halved
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3 tablespoons feta cheese, crumbled
Directions
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Preheat grill to 400 degrees.
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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.
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Shred cabbage into thin slices.
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Toss sweet potatoes wedges with olive oil and salt and pepper, to taste.
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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.
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In zip-top bag or large bowl, toss cabbage with 4 tablespoons poppyseed dressing until coated. Add parsley and tomatoes; toss.
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To serve, place sweet potato wedges on bed of dressed cabbage and drizzle with remaining poppyseed dressing. Sprinkle with cheese.
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Serve warm or cold.
Comments (1)
Gregory Flythe |
January 15, 2023 |
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