This Sweet Potato Slaw recipe from the NC State Plants for Human Health Institute‘s Aubrey Mast is refreshing, crunchy, and vibrant with flavor. Enjoy with your favorite summer meal or as a tasty snack!
2 large sweet potatoes
1 carrot, grated
2 apples, finely sliced
1 cup of kale, chopped
1/4 teaspoon lemon juice
1/4 teaspoon apple cider vinegar
2 teaspoons olive oil
1 teaspoon sea salt
2 tablespoons pumpkin seeds
Combine sweet potatoes, carrot, apples, and kale. In a separate bowl, combine lemon juice, apple cider vinegar, and sea salt. Coat the grated produce with the wet mixture making sure to fully incorporate. Top with pumpkin seeds.
Nutrition facts from the Plants for Human Health Institute:
“Antioxidants from plant sources may play an important role in reducing the risk of cancer. Sweet potatoes have been researched for their antioxidants, ability to prevent liver damage, heart protection, anti-diabetic effects all of which have been attributed to their phytochemical content. Sweet potatoes possess the bioactive compounds carotenoids, anthocyanins, phenolic acids, flavonoids, and vitamin C. The antioxidant and free radical scavenging, oxidative stress reducing abilities of the sweet potato have been attributed to its phenolic content. Our research looked at several varieties of sweet potatoes, showing that purple sweet potatoes were highly concentrated in total phenolics and anthocyanins. We also showed that significant anti-inflammatory compounds were present especially from freshly harvested samples.”