• 2 Ratings

Raw sweet potatoes shine in this sweet and tangy slaw.

Source: Better Homes and Gardens

Gallery

Andy Lyons

Recipe Summary

total:
30 mins
Servings:
8
Yield:
6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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

260 calories; total fat 17g; saturated fat 2g; polyunsaturated fat 3g; monounsaturated fat 12g; cholesterol 0mg; sodium 154mg; potassium 381mg; carbohydrates 24g; fiber 4g; sugar 8g; protein 3g; trans fatty acid 0g; vitamin a 11673IU; vitamin c 3mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 14mcg; vitamin b12 0mcg; calcium 39mg; iron 1mg.
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Reviews

2 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
11/07/2016
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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