Take Summer Grilling to New Heights with a Versatile Veggie

Sweet Potato Wedge & Purple Cabbage Salad with Poppyseed Dressing

Recipe courtesy of the North Carolina SweetPotato Commission
Servings: 4

• 2 North Carolina sweetpotatoes
• 1/2 head purple cabbage
• 1 tablespoon olive oil
• salt, to taste
• pepper, to taste
• 6 tablespoons poppyseed dressing, divided
• 1 tablespoon chopped parsley
• 2 cups grape tomatoes, halved
• 3 tablespoons feta cheese, crumbled

1. Preheat grill to 400 F.
2. 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.
3. Shred cabbage into thin slices.
4. Toss sweetpotatoes with olive oil and salt and pepper, to taste.
5. 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.
6. In zip-top bag or large bowl, toss cabbage with 4 tablespoons poppyseed dressing until coated. Add parsley and tomatoes; toss.
7. To serve, place sweetpotato wedges on bed of dressed cabbage and drizzle with remaining poppyseed dressing then sprinkle with cheese.
8. Serve warm or cold.

 SOURCE:
North Carolina SweetPotato Commission