Sweet Potato Cole Slaw
Sweet potato coleslaw offers a vibrant, crunchy twist with shredded sweet potatoes and fresh vegetables, perfect for light lunches or side dishes with bold flavors.
Ingredients
Instructions
- Combine cabbage, sweet potato, green onion, and bell pepper in a bowl; toss gently.
- Combine vinegar, black pepper, and remaining ingredients; stir well.
- Add cabbage mixture to the dressing; cover and chill before serving.
Tips & Substitutions
For added crunch, consider mixing in some grated carrots or nuts like walnuts. If you prefer a creamier texture, you can substitute the vinegar with a vegan mayo to create a creamy dressing. This dish can also be enhanced with a hint of sweetness by adding a bit of honey or agave syrup, which balances well with the earthy flavor of sweet potatoes.
Serving Suggestions
This Sweet Potato Cole Slaw is a vibrant side dish that pairs beautifully with grilled meats or sandwiches, making it a perfect complement to dishes like Tupelo Catfish Gumbo. Serve it chilled as a refreshing addition to summer barbecues, or enjoy it as a light lunch with whole grain crackers. It also works well as a topping for tacos.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. The flavors will meld together even more as it sits. To refresh the slaw before serving, give it a good stir. Avoid freezing, as the texture of the cabbage and sweet potato may become mushy.
Nutrition & Diet Analysis (per serving)
Each serving of Sweet Potato Cole Slaw contains roughly 572 calories, with 1g protein, 4g carbohydrates, and 62g fat. It is an excellent source of vitamin C (38% of the Daily Value) and vitamin A (21% of the Daily Value). Note that it is relatively high in sodium, at 608mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this slaw in advance?
Yes, this slaw can be made a day ahead. Prepare the salad and dressing separately, then combine them just before serving to maintain the crispness of the vegetables. Chilling it for a few hours helps the flavors to develop.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).