Low Carb Recipes
Low Carb Sweet Potato Cabbage Slaw
This refreshing slaw balances the natural sweetness of roasted sweet potato with the sharp crunch of shredded cabbage and a zesty vinaigrette. It is a hearty, low-carb friendly side dish that holds up beautifully in the fridge, making it an ideal choice for busy weeknights.
- Prep
- 15 min
- Cook
- 15 min
- Serves
- 4
- Level
- Easy
- Per serving
- 215 kcal
Method
Preheat your oven to 400°F (200°C). Toss the sweet potato matchsticks with 1 tablespoon of avocado oil and a pinch of salt on a baking sheet.
Roast the sweet potatoes for 12-15 minutes until they are tender and slightly browned at the edges, then set aside to cool.
In a large mixing bowl, combine the shredded green cabbage, red cabbage, and green onions.
In a small jar or bowl, whisk together the remaining 2 tablespoons of avocado oil, apple cider vinegar, and Dijon mustard until emulsified.
Pour the dressing over the cabbage mixture and toss thoroughly to coat.
Gently fold in the cooled roasted sweet potatoes and top with pumpkin seeds just before serving.
Notes
Use a mandoline or the shredding attachment on a food processor to get perfectly thin cabbage and sweet potato.
To keep the carbs lower, ensure the sweet potato matchsticks are cut very thin so a little goes a long way in every bite.
Toast the pumpkin seeds in a dry pan for 2 minutes to enhance their nuttiness.
This salad tastes even better after sitting for 30 minutes, but add the sweet potatoes at the end to prevent them from becoming too soft.
