1/2 head purple cabbage
1 tbsp olive oil
salt, to taste
pepper, to taste
6 tbsp poppyseed dressing, divided
1 tbsp chopped parsley
2 cups grape tomatoes, halved
3 tbsp feta cheese, crumbled
Preheat grill to 400 F.
Scrub and wash sweetpotatoes. Cut each into six wedges. (If sweetpotatoes are long, consider cutting wedges in half.) Parboil sweetpotatoes 5 minutes, drain and cool 5 minutes.
Shred cabbage into thin slices.
Toss sweetpotatoes with olive oil and salt and pepper, to taste.
Place sweetpotato 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 sweetpotato wedges on bed of dressed cabbage and drizzle with remaining poppyseed dressing then sprinkle with cheese.
Serve warm or cold.
Recipe courtesy of the North Carolina SweetPotato Commission