Crispy Sweet Potato & Lime Slaw with Cilantro
Ingredients
- 2 mediumsweet potato
- 2lime
- ¼ headred cabbage
- ·cilantro
- 3 tablespoonolive oil
- ·salt
- ·black pepper
- ¼ teaspoonred pepper flakes
Prep
- 01
Thinly slice 2 medium sweet potatoes into fries or matchsticks.
- 02
Slice 0.25 head red cabbage into thin ribbons.
- 03
Chop a small handful of cilantro for garnish.
Method
- 01
Slice sweet potatoes into thin fries or matchsticks (about 1/4 inch thick). Pat dry with paper towels.
- 02
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Working in batches, cook sweet potato pieces for 2 to 3 minutes per side until golden and crispy. Transfer to a plate lined with paper towels and season with salt.
- 03
Meanwhile, thinly slice red cabbage and place in a large bowl. Squeeze juice from 2 limes over the cabbage and toss. Let sit while the potatoes finish cooking.
- 04
Once all sweet potatoes are cooked, add them to the cabbage bowl along with 1 tablespoon olive oil, a pinch of red pepper flakes, and a few grinds of black pepper. Toss gently to combine.
- 05
Transfer to a serving dish and top with chopped cilantro. Taste and adjust salt and lime juice to your preference. Serve immediately while the sweet potato is still warm and crispy.
Spice Tips
For subtle heat, the 1/4 teaspoon red pepper flakes works gently. If you like more warmth, increase to 1/2 teaspoon or add a small pinch of cayenne. A splash of hot sauce (sriracha or chile-lime) drizzled over the finished slaw adds brightness and kick.