FOOD DRINK – The fresh flavor of favorite foods off the grill makes summer barbecues a treasured pastime for families across the country. This year, you can make new memories at those backyard cookouts by keeping in mind that grilling isn’t just about charred burgers and steaks — delicious grilled veggies can be just as enjoyable.
Nutritious and full of antioxidants, sweet potatoes are a perfect option for summer recipes because they’re easy to toast in a recipe like Sweet Potato Wedges and Purple Cabbage Salad with Poppyseed Dressing.
Hearty yet light for a savory side dish, this salad is simple and effortless and combines crisp purple cabbage, juicy tomato, velvety feta and a poppyseed dressing around sweet potato wedges as the star of the spectacle.
With nearly 70% of the nation’s sweet potatoes produced in North Carolina, the state is the nation’s largest producer of year-round vegetables perfect for grilling on hot summer days. As a versatile superfood, their rich nutritional value and ease of use in a variety of dishes make them an ideal ingredient in recipes ranging from breakfasts and salads to protein bowls, tacos and more.
Sweet Potato Wedges and Purple Cabbage Slaw with Poppyseed Vinaigrette
Recipe courtesy of North Carolina Sweet Potato Commission
- 2 sweet potatoes
- 1/2 head of purple cabbage
- 1 tablespoon olive oil
- salt, to taste
- Pepper to taste
- 6 tablespoons poppyseed vinaigrette, divided
- 1 tablespoon chopped parsley
- 2 cups grape tomatoes, halved
- 3 tablespoons feta cheese, crumbled
Preheat grill to 400 F.
Scrub and wash the sweet potatoes. Cut each into six wedges. If the sweet potatoes are long, consider cutting the wedges in half.
Steam the sweet potatoes for 5 minutes, drain and cool for 5 minutes.
Grate the cabbage into thin slices.
Toss the sweet potatoes with olive oil, salt and pepper, to taste.
Place the sweet potato wedges on the grill perpendicular to the grates over direct heat; grill for about 3 minutes per side, or until tender-crisp with grill marks on each side. Remove from grill and set aside.
In a zip-top bag or large bowl, toss cabbage with 4 tablespoons poppyseed dressing until coated.
Add parsley and tomatoes; throw.
To serve, place sweet potato wedges on a bed of dressed cabbage and drizzle with remaining poppyseed dressing, then sprinkle with cheese.
Serve hot or cold.