Your favorite vegetables just got a even more flavorful. First, you prepare your vibrant orange, purple, and green vegetable base. Then, you enhance the flavor with the addition of your Asian-style miso dressing.
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Roughly peel the sweet potatoes and slice into small cubes.
Heat sesame oil in a large skillet and add the sweet potatoes. Cook, stirring occasionally, until the potatoes are starting to brown and are tender, about 12 minutes. Using a slotted spoon or spatula, transfer the potatoes to a large bowl, leaving any remaining oil in the skillet.
Meanwhile, shred the purple cabbage and julienne or shred the carrots.
Thinly slice the scallions and roughly chop the cilantro and arugula. Add everything to the bowl with the potatoes and toss together with the sesame seeds.
To make the dressing: in a medium bowl, whisk together the miso paste, rice vinegar, soy sauce, ginger, garlic and the remaining sesame oil from cooking the potatoes.
Toss the dressing with the cabbage slaw and serve with extra sesame seeds on top.
Ingredient Variations and Substitutions
Add even more purple to this slaw recipe with purple sweet potatoes! Purple sweet potatoes contain the highest amount of antioxidant activity of all sweet potatoes, due to their high anthocyanin and phenolic content. To increase the amount of protein in this vibrant salad, add cubes of sauteed or baked tofu. For a Thai flare, instead of the sesame seeds, add 1 ounce (1 handful) of toasted peanuts.
Cooking and Serving Tips
Enjoy your leftovers cold the next day, when the potatoes will be a softer texture.
This recipe is also a great side dish to pair with baked salmon. The salad tastes best when consumed within 5 days of preparation.
Source: Very Well Fit - Diabetic Recipes
Serving Size 6 servings (7 1/2 cups)
Servings 1114
- Amount Per Serving
- Calories 183
- % Daily Value *
- Total Fat 10g16%
- Saturated Fat 1g5%
- Cholesterol 0mg
- Sodium 426mg18%
- Potassium 488mg14%
- Total Carbohydrate 21g8%
- Dietary Fiber 4g16%
- Sugars 6g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Roughly peel the sweet potatoes and slice into small cubes.
Heat sesame oil in a large skillet and add the sweet potatoes. Cook, stirring occasionally, until the potatoes are starting to brown and are tender, about 12 minutes. Using a slotted spoon or spatula, transfer the potatoes to a large bowl, leaving any remaining oil in the skillet.
Meanwhile, shred the purple cabbage and julienne or shred the carrots.
Thinly slice the scallions and roughly chop the cilantro and arugula. Add everything to the bowl with the potatoes and toss together with the sesame seeds.
To make the dressing: in a medium bowl, whisk together the miso paste, rice vinegar, soy sauce, ginger, garlic and the remaining sesame oil from cooking the potatoes.
Toss the dressing with the cabbage slaw and serve with extra sesame seeds on top.
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