Roasted Sweet Potato Cabbage Slaw
A delightful combination of roasted sweet potatoes and crunchy cabbage, perfect for any fall gathering.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl large
- 1 Whisk
Ingredients
Slaw Ingredients
- 2 medium sweet potatoes peeled and cubed
- 2 cups shredded green cabbage
- 2 cups shredded red cabbage
- 1 cup grated carrots
Dressing Ingredients
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp Dijon mustard
Instructions
Preparation
- Preheat oven to 400°F. Toss sweet potato cubes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for about 30 minutes, or until tender and slightly caramelized.
- While the sweet potatoes are roasting, shred the green and red cabbage and grate the carrots. Combine them in a large mixing bowl.
- In a small bowl, whisk together olive oil, apple cider vinegar, honey, and Dijon mustard until well combined. Season with salt and pepper to taste.
- Add the roasted sweet potatoes to the cabbage and carrot mixture. Pour the dressing over the slaw and gently toss to ensure everything is well coated.
Serving
- Transfer the slaw to a serving dish and garnish with fresh herbs if desired. Serve immediately or keep chilled until ready to serve.
Storage
- Store leftover slaw in an airtight container in the refrigerator for up to 3 days. Toss before serving again to redistribute the dressing.
Notes
Pro Tips: Use fresh, firm sweet potatoes for the best texture when roasted. Ingredient Substitutions: Maple syrup can be used in place of honey for a different flavor. How to Serve: Pair with grilled meats or serve as a standalone dish at potlucks. Storage & Freshness: Keeps well in the fridge for up to 3 days. Make-Ahead Tips: Prepare the slaw ingredients and dressing separately, then combine just before serving to maintain freshness.