Your favorite vegetables just got a even more flavorful. First, you prepare your vibrant orange, purple, and green vegetable base. Then, you enhance the flavor with the addition of your Asian-style miso dressing.
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Roughly peel the sweet potatoes and slice into small cubes.
Heat sesame oil in a large skillet and add the sweet potatoes. Cook, stirring occasionally, until the potatoes are starting to brown and are tender, about 12 minutes. Using a slotted spoon or spatula, transfer the potatoes to a large bowl, leaving any remaining oil in the skillet.
Meanwhile, shred the purple cabbage and julienne or shred the carrots.
Thinly slice the scallions and roughly chop the cilantro and arugula. Add everything to the bowl with the potatoes and toss together with the sesame seeds.
To make the dressing: in a medium bowl, whisk together the miso paste, rice vinegar, soy sauce, ginger, garlic and the remaining sesame oil from cooking the potatoes.
Toss the dressing with the cabbage slaw and serve with extra sesame seeds on top.
Ingredient Variations and Substitutions
Add even more purple to this slaw recipe with purple sweet potatoes! Purple sweet potatoes contain the highest amount of antioxidant activity of all sweet potatoes, due to their high anthocyanin and phenolic content. To increase the amount of protein in this vibrant salad, add cubes of sauteed or baked tofu. For a Thai flare, instead of the sesame seeds, add 1 ounce (1 handful) of toasted peanuts.
Cooking and Serving Tips
Enjoy your leftovers cold the next day, when the potatoes will be a softer texture.
This recipe is also a great side dish to pair with baked salmon. The salad tastes best when consumed within 5 days of preparation.
Source: Very Well Fit - Diabetic Recipes
1114 servings
6 servings (7 1/2 cups)
- Amount per serving
- Calories183
- % Daily Value *
- Total Fat 10g13%
- Saturated Fat 1g5%
- Cholesterol 0mg
- Sodium 426mg19%
- Total Carbohydrate 21g8%
- Dietary Fiber 4g15%
- Total Sugars 6g
- Protein 3g
- Potassium 488mg11%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Roughly peel the sweet potatoes and slice into small cubes.
Heat sesame oil in a large skillet and add the sweet potatoes. Cook, stirring occasionally, until the potatoes are starting to brown and are tender, about 12 minutes. Using a slotted spoon or spatula, transfer the potatoes to a large bowl, leaving any remaining oil in the skillet.
Meanwhile, shred the purple cabbage and julienne or shred the carrots.
Thinly slice the scallions and roughly chop the cilantro and arugula. Add everything to the bowl with the potatoes and toss together with the sesame seeds.
To make the dressing: in a medium bowl, whisk together the miso paste, rice vinegar, soy sauce, ginger, garlic and the remaining sesame oil from cooking the potatoes.
Toss the dressing with the cabbage slaw and serve with extra sesame seeds on top.
Notes
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