Sweet potato-currant slaw
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Water |
| 1 | large | Sweet potato, peeled and shredded (about 1 pound) |
| 1 | Red Delicious apple, unpeeled and shredded | |
| ¼ | cup | Currants or golden raisins |
| ½ | cup | Vanilla low-fat yogurt |
| 2 | tablespoons | Orange juice |
| 1 | tablespoon | Honey |
| Lettuce leaves | ||
| ½ | cup | Chopped pecans, toasted |
Directions
Hi everybody! I made this yesterday and it's delicious. I substituted dried cranberries (craisins) for the currants and all-natural no sugar added apricot jam for the honey. Also, I used the pecans right out of the bag, I didn't toast them. Oh, yeah, the recipe comes out of Southern Living magazine.
Bring water up to a boil in a large saucepan; add sweet potato. Cover and cook 1 minute; drain immediately. Place sweet potato in ice water; let stand 5 minutes. Drain well, and pat dry with paper towels.
Combine sweet potato and next 5 ingredients, tossing to coat. Cover and refrigerate 2 to 3 hours. To serve, spoon onto lettuce leaves, and sprinkle with pecans. Yield: 4 to 6 servings. Posted to TNT - Prodigy's Recipe Exchange Newsletter by risha@... on Jul 1, 1997