EAT DRINK – The fresh taste of favorite dishes hot off the grill makes summer cooking a favorite pastime for families across the country. This year you can make new memories of those backyard barbecues by keeping in mind that grilling isn’t just about charred burgers and steaks — delicious, grilled veggies can be just as much fun.
Nutritious and full of antioxidants, sweet potatoes are a perfect option for summer recipes because they are easy to grill in a recipe like Sweet Potato Wedge & Purple Cabbage Salad with Poppyseed Dressing.
Hearty yet light for a tasty side dish, this salad is effortlessly simple and combines crispy purple cabbage, juicy tomato, velvety feta and poppy seed dressing around sweet potato wedges as the star of the show.
With nearly 70% of the nation’s sweet potatoes produced in North Carolina, the state is the nation’s largest producer of year-round veggie, ideal for grilling on those 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 breakfast and salads to protein bowls, tacos and more.
Sweet potato wedge and purple cabbage salad with poppy seed dressing
Recipe courtesy of the North Carolina SweetPotato Commission
- 2 sweet potatoes
- 1/2 cup purple cabbage
- 1 tablespoon olive oil
- salt, to taste
- pepper, to taste
- 6 tablespoons poppy seed dressing, divided
- 1 tablespoon chopped parsley
- 2 cups grape tomatoes, halved
- 3 tablespoons feta cheese, crumbled
Preheat the grill to 400 F.
Scrub and wash sweet potatoes. Cut each into six wedges. If sweet potatoes are long, consider cutting wedges in half.
Boil sweet potatoes for 5 minutes, drain and cool for 5 minutes.
Cut the cabbage into thin slices.
Mix the sweet potatoes with olive oil and salt and pepper to taste.
Place sweet potato wedges on the grill perpendicular to the grates over direct heat; grill for about 3 minutes on each side, or until tender and crispy with grill marks on each side. Remove from grill and set aside.
In a ziplock bag or large bowl, toss cabbage with 4 tablespoons poppy seed dressing until coated.
Add parsley and tomatoes; toss.
To serve, place the sweet potato wedges on a bed of dressed cabbage and drizzle with the remaining poppy seed dressing and sprinkle with cheese.
Serve hot or cold.