Grilled Sweet Potato and Napa Cabbage Salad with Lime Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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To save time, you could also cook the pumpkin seeds in a skillet directly on the grill. Ingredients:
3 medium sweet potatoes (2 pounds) |
5 tablespoons olive oil, divided |
3/4 teaspoon kosher salt, divided |
1/2 teaspoon black pepper, divided |
1/4 cup fresh lime juice |
2 tablespoons warm water |
2 teaspoons honey |
dash of hot sauce (optional) |
1 jalapeño pepper, seeded and minced |
3 cups shredded napa cabbage |
1 cup sliced red onion |
1/3 cup pumpkin seeds, toasted |
1/4 cup chopped green onions |
1/4 cup chopped fresh cilantro |
Directions:
1. Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.
2. Peel potatoes, and cut lengthwise into 1/2-inch-thick slices. Combine potatoes, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper; toss.
3. Place potatoes on grill rack over unheated side; close lid. Cook 12 minutes on each side or until tender. Move potatoes to heated side; grill 2 minutes on each side or until charred.
4. Combine 1/4 cup oil, 1/2 teaspoon salt, 1/4 teaspoon black pepper, juice, and next 4 ingredients (through jalapeño) in a large bowl. Slice potato slices into strips. Add potatoes, cabbage, and remaining ingredients to bowl; toss.
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