(Household Options) The contemporary taste of favourite meals pulled sizzling off the grill makes summer season cookouts a treasured pastime for households throughout the nation. This yr, you may make new recollections at these yard barbecues by protecting in thoughts that grilling isn’t solely about charred burgers and steaks – scrumptious, grilled greens could be simply as fulfilling.
Nutritious and stuffed with antioxidants, sweetpotatoes are an ideal choice for summer season recipes as they’re simple to grill in a recipe like Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing. Hearty but mild for a tasty aspect dish, this salad is effortlessly easy and combines crispy purple cabbage, juicy tomato, velvety feta and poppyseed dressing round sweetpotato wedges because the star of the present.
With practically 70% of the nation’s sweetpotatoes produced in North Carolina, the state is the most important producer within the nation of the year-round veggie ideally suited for grilling on these sizzling summer season days. As a flexible superfood, their wealthy dietary worth and ease of use in a wide range of dishes make them a super ingredient in recipes starting from breakfasts and salads to protein bowls, tacos and extra.
Along with cooking on a basic grill, sweetpotatoes may also be ready utilizing a griddle. Till Sept. 30, you’ll be able to enter the North Carolina Sweetpotato Fee’s Blazin’ Blackstone Giveaway to win one in every of 14 prize packages together with the grand prize: a 28-inch XL Culinary Professional with Rangetop Bundle. Be part of fellow “griddlers” by sharing a photograph of your favourite sweetpotato recipe and inspiring associates, household and on-line followers to do the identical.
Discover ways to enter the giveaway and discover extra data at ncsweetpotatoes.com.
Watch video to see the best way to make this recipe!
Sweetpotato Wedge & Purple Cabbage Salad with Poppyseed Dressing
Recipe courtesy of the North Carolina SweetPotato Fee
Servings: 4
- 2 North Carolina sweetpotatoes
- 1/2 head purple cabbage
- 1 tablespoon olive oil
- salt, to style
- pepper, to style
- 6 tablespoons poppyseed dressing, divided
- 1 tablespoon chopped parsley
- 2 cups grape tomatoes, halved
- 3 tablespoons feta cheese, crumbled
- Preheat grill to 400 F.
- Scrub and wash sweetpotatoes. Reduce every into six wedges. (If sweetpotatoes are lengthy, contemplate reducing wedges in half.) Parboil sweetpotatoes 5 minutes, drain and funky 5 minutes.
- Shred cabbage into skinny slices.
- Toss sweetpotatoes with olive oil and salt and pepper, to style.
- Place sweetpotato wedges on grill perpendicular to grates over direct warmth; grill about 3 minutes on both sides, or till tender-crisp with grill marks on both sides. Take away from grill and put aside.
- In zip-top bag or giant bowl, toss cabbage with 4 tablespoons poppyseed dressing till coated. Add parsley and tomatoes; toss.
- To serve, place sweetpotato wedges on mattress of dressed cabbage and drizzle with remaining poppyseed dressing then sprinkle with cheese.
- Serve heat or chilly.
