It's chunky, spicy, slightly sour, and very creamy. I love that this slaw feels like a farewell wave to summer while it nods to fall. The roasted sweet potato chunks are soft and smoky; the green pepper and cabbage are crisp and bright; the super creamy dressing brings tart and tang and heat...there are lots of things going on in each bite, and everything works together.
This hearty salad (slaw) is what I want to be paired with a sweet and savory protein, something like BBQ chicken or sticky ribs or my Crispy Pork Carnitas. After that, slow-cooked chili or baked beans would be perfect.
I imagine this sort of meal while watching College Football or having guests over to eat outside because the nights cool off sooner. It's wrapping up summer while borrowing from fall...in a very delicious way.
Double the recipe to feed 8-10.
Notes: Mayo is Hellmann's light. Yogurt is Greek.
CHILI-LIME SWEET POTATO SLAW
Ingredients: One lb. sweet potato (about one large or two small), 2 tbsp. olive oil, 1 tsp. honey or agave, 1/2 tsp. sea salt, 1/2 tsp. red chili flakes, the zest and juice of one lime, 8 ounces shredded cole slaw mix, 1/2 diced green bell pepper, and two sliced green onions. For the dressing: 2 tbsp. mayonnaise, 2 tbsp. plain yogurt, 2 tsp. apple cider vinegar, 1 tsp. Dijon mustard, 1 tsp. honey or agave, 1 tsp. garlic powder, 1/4 tsp. ground cayenne pepper, one pinch each of sea salt and pepper.
1. Preheat oven to 425* and line a baking sheet with parchment paper.
2. Wash, dry, and cut the potato into bite-sized chunks (no peeling necessary). In a large bowl, whisk together the olive oil, honey, sea salt, red chili flakes, and the zest and juice of one lime. Toss the potatoes in the spiked oil and lay the pieces on the baking sheet, with space between each one. Roast for 8 minutes, turn over, then go for 8-12 minutes longer, until potato is just fork-tender. Remove to cool.
3. Make the dressing: Using the same bowl you tossed the potatoes in (with residual oil still in it), whisk together the mayo, yogurt, apple cider vinegar, Dijon mustard, honey, garlic powder, cayenne pepper, sea salt, and pepper until emulsified.
4. Add cole slaw mix, diced bell pepper, sliced green onion, and sweet potato chunks right on top of the dressing. Toss to coat. Serve immediately or cover and refrigerate until serving.