Sweet Potato-And-Cabbage Slaw


A tangy, slightly sweet side for easy weeknight meals.

Southern Living Sweet Potato-and-Cabbage Slaw in a bowl to serve

Victor Protasio; Food Stylist: Ruth Blackburn; Prop Stylist: Christine Keely

Active Time:
15 mins
Total Time:
15 mins

You’ve made countless slaws for sandwiches, barbecues, and tacos, but have you ever made one with sweet potatoes?

Cabbage is always a default, but for added crunch and color, we used grated sweet potatoes in this fun twist on the side dish. Sweet potatoes also importantly add a subtle sweetness, contrasting the sharpness of the lime juice. Pepitas add additional crunch and texture to this slaw, while the green onions add brightness.

This slaw is refreshingly acidic at first thanks to the dressing, and finishes with the nutty richness of the pepitas. So if you’re bored with your standard slaw recipe, try this fresh take on the classic instead.

Serve With: Grilled Chicken Legs


  • 1/4 cup fresh lime juice (from 2 medium limes)

  • 3 Tbsp. olive oil

  • 1/2 Tbsp. pure maple syrup

  • 1 tsp. kosher salt

  • 1 medium (10 oz.) sweet potato, peeled and grated on the large holes of a box grater (2 3/4 cups)

  • 2 cups shredded red cabbage (from 1 small head)

  • 2 large (1 oz. each) scallions, thinly sliced (1/2 cup)

  • 1/2 cup roasted salted pumpkin seed kernels (pepitas)


  1. Whisk together lime juice, olive oil, maple syrup, and salt in a large bowl. Add grated sweet potato, cabbage, scallions, and pepitas; toss to combine. Chill in an airtight container for up to 1 day.

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