Cook outs, picnics, barbecues, pot lucks. Summer is the ideal time of year for entertaining and parties. I have a dim memory of having a salad something like this at my friend Paula’s house for Thanksgiving. She said she was tired of all the standard sweet potato recipes and made this salad instead. I thought the combination of ingredients was amazingly delicious – which is why I remember it all these years later – but I am sad to report it ‘s not a good vehicle for the roasted marshmallows that usually come along with sweet potatoes on Thanksgiving.
How did I get side tracked from summer entertaining? I brought this salad with me to a pot luck and it was a BIG hit. In fact, although I say it serves 6 to 8 – it was completely polished off by six women of a certain age. The good news is this recipe is easily doubled if you are cooking for a crowd.
Happy summer outing – enjoy!
Red Cabbage and Sweet Potato Salad
You can take lots of liberties with this recipe – add any vegetables you like, substitute raisins or craisins for the dried apricots, use nuts instead of seeds or omit them – use whatever you have on hand.
2 cups diced red cabbage
1 cup diced cooked sweet potato
3/4 cup thinly sliced celery
1/2 cup finely diced onion (sweet)
1/2 cup chopped parsley
1/2 cup diced roasted red pepper
1/4 cup finely diced dried apricot
2 tablespoons pumpkin or sunflower seeds
3 tablespoons olive oil
3 tablespoon red wine vinegar
1 tablespoon chopped capers
1 tablespoon Dijon mustard
1 teaspoon anchovy paste, optional
1 clove garlic, put through garlic press
Salt and pepper to taste
Place the cabbage, sweet potato, celery, onion, parsley, red pepper, dried apricot, and pumpkin or sunflower seeds in a large bowl.
In a small bowl combine the oil, vinegar, capers, mustard, anchovy paste, and garlic.
Pour over salad and toss. Season with salt and pepper to taste.
Serves 6 to 8