Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing

2 Sweetpotatoes

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

Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing

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