Sweet Potato-Pomegranate Slaw

Raw sweet potatoes shine in this sweet and tangy slaw.

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Reviews (0)

4.0 by 2 people

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  • Makes: 8 servings
  • Makes: 6 cups
  • Total Time: 30 mins

Sweet Potato-Pomegranate Slaw

Directions

  1. In a large bowl whisk together the vinegar, oil, salt, and pepper. Using a food processor, shred potatoes. Place potatoes in a colander; rinse thoroughly with cold water. Transfer to paper towels; pat completely dry. Add to the bowl with the dressing. Add pistachios, pomegranate seeds, and cilantro. Toss to coat evenly.
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Nutrition Facts (Sweet Potato-Pomegranate Slaw)

  • Per serving:
  • 260 kcal ,
  • 17 g fat
  • (2 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 12 g monounsaturated fat ),
  • 0 mg chol. ,
  • 154 mg sodium ,
  • 24 g carb. ,
  • 4 g fiber ,
  • 8 g sugar ,
  • 3 g pro.
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Reviews (1)

2 Ratings
613 Days Ago
Sweet potatoes should always be eaten cooked. There is an enzyme in the potato that has Very unpleasant effects on the human digestion system. The enzyme is destroyed when the potato is cooked. Believe me. I learned the hard way and had to look it up.

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