Apple Basil Sweet Potato Slaw
This salad is a perfect accompaniment for grilled and barbequed items. You will love the slight crunch of the blanched sweet potatoes and the flavor balance of the tart granny smith apple against the peppery basil. What you will really love is how easy it is to make. The most difficult task is cutting the julienne vegetables. I use a mandoline, but you can easily make these cuts with your chef's knife or use a food processor. It is so delicious, you will love taking it with you to your next cookout or get together!
- 1 Each peeled sweet potato, julienne
- 1 Each granny smith apple, julienne
- 6 oz shredded cabbage
- 1/4 cup mayonnaise
- 1/4 cup sugar
- 1 tbsp apple cider vinegar
- 1/2 tsp salt
- 1/4 cup dried cranbarries
- 1/4 cup slivered almonds
- 1 Bunch basil leaves, chiffonade
Season shredded cabbage with salt and set aside.
Blanch sweet potato in boiling water several minutes until tender, but still al dente. Shock in cold water to chill.
Combine all ingredients and toss until well blended.
Chill until ready to serve.